Tom Yum Kung Soup Recipe - Thai prawn and mushroom soup.

This recipe is from the book Any Time Temptations.

Main Ingredients : Prawns (kolambi/jhinga) ( प्रॉन/कोलम्बी/झींगा ) , Lemon grass ( लेमन ग्रास )

Cuisine : Thai

Course : Soup

Tom Yum Kung Soup

Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Tom Yum Kung Soup Recipe Card

Tom Yum Kung Soup
Print

Prep Time : Preparation Time

Cook time : Cooking Time

Serve : 4

Level Of Cooking : Easy

Ingredients for Tom Yum Kung Soup

  • Prawns (kolambi/jhinga) 20-30 small

  • Lemon grass 2 stems

  • Kaffir lime leaves 6

  • Fresh red chillies or green 4

  • Salt to taste

  • Mushrooms sliced 5-6

  • Fish sauce 2 tablespoons

  • Red curry paste 1 teaspoon

  • Lemon juice 2-3 tablespoons

  • Fresh coriander leaves finely chopped 2 tablespoons

Method

Step 1

Remove the head and shells of the prawns and wash. De-vein and wash them thoroughly under running water. Place the head and shells in a pan with four to five cups water.

Step 2

Bruise lemon grass stems, two kaffir lime leaves and two green chillies in a mortar or tear them with hand and add to the pan. Heat the pan and bring the mixture to a boil, add salt, cover and simmer for fifteen minutes.

Step 3

Take off the heat and strain. Slice the remaining chillies into fine roundels and reserve for garnish. Heat the strained stock and bring to a boil. Add the mushrooms and prawns and simmer for two to three minutes or until the prawns are pink and cooked.

Step 4

Stir in the fish sauce, red curry paste and lemon juice to make the soup sharp and tangy. Adjust the seasoning.

Step 5

Pour into a serving bowl and garnish with green or fresh red chilli roundels, whole kaffir lime leaves and coriander leaves. Serve piping hot immediately. 

How to make Tom Yum Kung Soup

Step 1

Remove the head and shells of the prawns and wash. De-vein and wash them thoroughly under running water. Place the head and shells in a pan with four to five cups water.

Step 2

Bruise lemon grass stems, two kaffir lime leaves and two green chillies in a mortar or tear them with hand and add to the pan. Heat the pan and bring the mixture to a boil, add salt, cover and simmer for fifteen minutes.

Step 3

Take off the heat and strain. Slice the remaining chillies into fine roundels and reserve for garnish. Heat the strained stock and bring to a boil. Add the mushrooms and prawns and simmer for two to three minutes or until the prawns are pink and cooked.

Step 4

Stir in the fish sauce, red curry paste and lemon juice to make the soup sharp and tangy. Adjust the seasoning.

Step 5

Pour into a serving bowl and garnish with green or fresh red chilli roundels, whole kaffir lime leaves and coriander leaves. Serve piping hot immediately. 

Liked this recipes, Rate us :

Wishlist