Recipe of Homemade Tom Yum and Tom Kha Soup
Hello everybody, it's me, Dave, welcome to our recipe site. Today, we're going to make a distinctive dish, Easiest Way to Prepare Favorite Tom Yum and Tom Kha Soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Tom Yum and Tom Kha Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tom Yum and Tom Kha Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tom Yum and Tom Kha Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Tom Yum and Tom Kha Soup estimated approx 45 minutes.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Tom Yum and Tom Kha Soup using 16 ingredients and 4 steps. Here is how you can achieve it.
Tom Yum is a delicious, fragrant soup with deep complexity of flavour. Tom Kha is the creamy version and my preferred choice.
Ingredients and spices that need to be Take to make Tom Yum and Tom Kha Soup:
- 16-20 prawns with head and shell
- 2-3 Fresh red chillies
- 3 cloves garlic
- 1 thumb ginger
- 5 kafir lime leaves
- 2 stalks lemon grass
- 10-15 Spring onions
- 3 Roma tomatoes
- 1 punnet button mushrooms
- 0.5 cup Canola or peanut oil
- 3 Tbsp Tom yum paste
- 4-5 cups water
- 1 sachet Chicken or fish stock
- 1 tsp salt
- Coriander chopped
Instructions to make Tom Yum and Tom Kha Soup
- Peel the prawns and remove the veins. Add heads and peels to oil and fry at medium heat until crisp, while crushing the heads to extract as much flavour as possible. Strain and set oil aside to be added to soup before serving.
- Add the fried heads and shells to 1 - 1.5 litres of water, add in fish or chicken stock and lime leaves, bring to boil then simmer for 20 minutes. Occasionally crush the shells and heads with a masher to extract all their flavour, then remove from heat, strain and discard the shells and heads. You now have a tasty prawn broth as the basis of your Tom Yum or Tom Kha soup.
- To this broth, add in 3 crushed garlic cloves and a teaspoon or two of grated ginger, plus 2-3 lemongrass stalks (smash them first to extract their full flavour), tom yum paste and salt to season, bring to boil then simmer. After about 5 minutes, add in chopped spring onions, sliced mushrooms and diced roma tomatoes and cook for a further 10 minutes.
- Before serving, add in the raw prawns and the prawn shell oil, plus the chopped red chillies. The prawns only need about a minute to cook. If you prefer a creamy version, then add a tin of coconut cream to turn the soup into Tom Kha.
Serve and garnish with freshly chopped coriander (dhanja)
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