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How to Make Tom Yum

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Tom yum is a popular Thai soup that is loved by many people for its hot and sour flavors. The words “tom yum” are derived from 2 Thai words. “Tom” refers to the boiling process, while “yum” means “mixed.” But if spicy paste, fish sauce, and lemongrass are typical ingredients for those in Thailand who can easily find them in their fridge, for Western countries, the recipe for this soup seems really difficult because it’s not as easy to find these rare foods.

At 5-Minute Crafts, we’d like to offer you the authentic recipe for tom yum soup, but we also went shopping and made sure that all the ingredients can be found in regular supermarkets.

Gear

  • A pot

  • A cutting board

  • A knife

Ingredients

To make 4 portions of tom yum soup, you’ll need:

  • 1.5 liter of chicken broth

  • 2-4 tablespoons of tom yum spicy paste (For spicier soup, add 4 tablespoons; for less spicy, add 2 tablespoons.)

  • 2 lemons

  • 2 teaspoons of fish sauce

  • 2 tablespoons of brown sugar

  • 2-3 stems of lemongrass

  • 0.3-0.5 ounces of fresh ginger (The amount will affect the spiciness of your soup.)

  • 3-4 lime leaves

  • 12 ounces of peeled shrimp

  • 5 ounces of fresh white button mushrooms

  • 7 tablespoons of coconut milk

  • A small bunch of coriander

  • A fresh, small chili pepper

The cooking process

  • Pour the previously cooked chicken broth into the pot and bring it to a boil.

  • Peel the ginger, chop it finely, and put it in the broth.

  • Add lemongrass stems and lime leaves at the same time as the ginger. These ingredients are easy to find at a supermarket in special tom yum sets.

  • Cook over medium heat for 5 to 6 minutes.

  • Add tom yum spicy paste. The spiciness of the soup depends on its amount, so follow your taste preferences. The optimal amount is 2 to 4 tablespoons.

  • Stir the soup and cook it for another 3 minutes.

  • Add fish sauce.

  • Add sugar immediately, then stir the soup.

  • In 3 minutes, add peeled, defrosted shrimp. If they’re not fully defrosted, cook the soup for 5 to 7 minutes longer.

  • Cut fresh mushrooms into thin slices.

  • Put the mushrooms into the soup after the shrimp.

  • Chop the chili pepper finely and add it to the soup. Keep in mind that the amount of chili will affect the spiciness of the soup, so we recommend trying the broth and adding the pepper to taste.

  • Add coconut milk to the broth.

  • Cook on medium heat for 3 minutes.

  • At the very end, squeeze the juice of 1-2 lemons into the soup.

  • Chop coriander and add it to the soup at the very end.

  • Bring the tom yum to a boil and remove it from the heat.

  • Enjoy your meal!

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