How to make the perfect tom yum soup
While this spicy Thai broth may appear simple, its flavour is anything but.
This traditional Thai soup uses plenty of herbs and is a great addition to a gluten free diet. Tom yum translates as "boiling" and "spicy and sour", and is an easy yet flavourful recipe for all occasions.
1. Broth
Making your own fish stock with shrimp shells and fish bones is well worth the effort. I season mine with a paste of garlic, white pepper, salt and coriander root — or, if I can’t find the latter, whole coriander stems and leaves. You can also add bouillon cubes for extra oomph.
2. Aromatics
Cut the tips off the lemongrass, leaving about three quarters of the stalk. Wrap it in a paper towel and pound with a heavy object to bruise. Then, slice at an angle into 5cm lengths. I like to add smokiness by charring shallots in the wok and adding at the end.
3. Prawns
Small to medium prawns (shelled and deveined) are ideal for this dish because they nestle perfectly inside a soup spoon with a touch of broth. They cook very quickly in boiling liquid and absorb all the aromatic flavours in the broth, so don’t put them in too early.
4. Serving
Start by adding chilli jam, chilli oil, minced chilli and a squeeze of lime juice to the bowls. Then, ladle soup on top and stir. Even though they’re not eaten, I leave the lemongrass, galangal and lime leaves floating in the soup, but you can strain them out.
5. Accompaniments
For a more filling meal, you can serve the tom yum with jasmine rice. As for drinks, while wine isn’t classically paired with soups, something slightly sweet, such as a chenin blanc or an Alsatian white will team nicely with a spicier, well-seasoned dish like this.
Kris Yenbamroong is partner chef of Chet’s at The Hoxton, Shepherd’s Bush.
