Recipe Cuisine: Thai
Theme: Fast & Fab
Tom yum nam sai
By: Lulu
Ingredients
- Protein
- 300g fresh tiger prawns (separate meat from heads & shells)
- 250g soft tofu
- Aromatics
- 1 stalk lemongrass
- 1 slice (a thumb size) galangal
- 3 kaffir lime leaves
- 5 bird’s eye chilies
- 1 shallot
- Vegetables
- 100 g mix mini cherry or grape tomatoes
- 200 g mushrooms
- Seasoning
- 3 tbsp fish sauce squid brand
- 2 tbsp fresh lime juice
- 1/4 tsp sugar (optional)
- Garnish
- 1 large sprig fresh cilantro
- For Stock
- 800ml water
- 1 tsp oil
- 1 small slice garlic
Product used in recipe
- SQUID BRAND - FISH SAUCE
Method
- Prepare Ingredients (5 minutes)PrawnsTwist off headsPeel shells and keep heads + shells for stock.Devein prawns (slice back lightly, remove black vein).Set meat aside
- GalangalSlice thinly into coins (3 slices)
- LemongrassCut diagonally into 1cm pieces.Lightly smash with knife back to release aroma
- Kaffir Lime LeavesTear in half and remove thick center stem
- ChiliesRemove the stalk
- MushroomsSlice in half
- TofuCut into medium cubes (about 2 cm)
- ShallotsSlice in half
- TomatoSlice in half or just use as a whole if it is small
- Prawn Stock (5-7 minutes)Heat oil in pot (medium heat).Add garlic, prawn heads & shells.Press them to release orange juices.Stir-fry 1–2 minutes until fragrant.Add 800ml waterSimmer 4-5 minutes (gentle simmer only).Strain out shells using strainer and a layer of cheese cloth. Put aside
- Cook the Tom Yum (5–7 minutes)Bring prawn stock to gentle boil.Add lemongrass, galangal, kaffir lime leaves, chilies.Simmer 3–4 minutes.Add mushrooms and tofu.Add prawn meat last. Cook 2–3 minutes until pink.
- Season & garnish (1 minute)Add fish sauce and sugar.Turn off heat.Add lime juice into the serving bowl.Add the soup.Garnish with cilantro.
- Tips. put the lime juice off the heat and direct into the serving bowl to get a bright, fresh and aromatic citrus falvour. To get clearer soup use the small heat when making the stock and cook the tom yum
