Tomyam soup Recipe

Tomyam soup

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10 raw prawns , medium size
3 squids-cut
1/2 chicken breast-sliced
4-5 cups chicken stock
2 tbsp Sliced lemon grass, lightly pounded,
4 tbsp fish sauce - nam pla
1/3 cup sliced galangal
1/2 cup straw mushroom or abalone mushroom
1 onion-sliced thickly
2 tomatoes-quartered
6-8 kaffir lime leaves, shredded
4 tablespoons lime juice
6 crushed fresh Thai chilies
2 tbsp roasted chili in oil or 3 to 4 dried chillies, cut up
Fresh coriander for garnish

How to make Tomyam soup

1. Wash the prawns and shell and de-vein them without removing the tails. Bring chicken broth to a boil.
2. Add lemongrass, galangal, onion and bring back to a boil,add mushrooms, fish sauce, chilly oil and lime juice.
3. Add prawns, squids ,chicken ,tomato and fresh chili peppers.Lastly add the lime leaves and coriander leaves .

galangal is wild ginger

Question from the Chef

“what you think of spicy soup?”

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