Prawn Tom Yum Soup, a jewel in the crown of Thai cuisine, is a vibrant and tantalising dish known for its harmonious blend of hot, sour, and aromatic flavours. This classic soup, hailing from the heart of Thailand, is not just a culinary delight, but also an embodiment of the Thai philosophy of balancing different flavour profiles.
At its core, Prawn Tom Yum Soup combines the succulence of prawns with a broth that is rich in depth and complexity. The broth, a fragrant fusion of lemongrass, galangal, kaffir lime leaves, and chillies, provides a spicy and citrusy backdrop, that complements the sweetness of the prawns. Tomatoes and mushrooms are often added to enhance the texture and add layers of flavour.
Traditionally, Tom Yum Soup is seasoned with fish sauce and lime juice, striking a perfect balance between salty and tangy notes. The result is a soup that is not only invigorating and refreshing but also deeply satisfying. Each spoonful promises a burst of flavours that dance on the palate, making it a favourite in Thai restaurants across the globe.
Whether you’re a lover of Thai cuisine or looking to try something new, Prawn Tom Yum Soup offers an exquisite culinary experience. It’s a versatile dish that can be enjoyed as one of the best Thai entrees, or a light main course, and is particularly comforting during colder months. Let’s explore how to bring this Thai classic to your table of your next authentic Thai dinner party, capturing the essence of Thailand.
Serves: 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Ingredients:
- 12 large prawns, peeled and deveined
- 4 cups chicken or seafood stock
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 5 kaffir lime leaves, torn into pieces
- 5 slices galangal (Thai ginger), thinly sliced
- 5 Thai bird’s eye chilies, smashed (adjust to taste)
- 200g oyster mushrooms, trimmed and torn into pieces
- 2 medium tomatoes, quartered
- 1 medium onion, quartered
- 3 tbsp fish sauce
- 1 tbsp sugar
- Juice of 2 limes
- Fresh coriander leaves, for garnish
Method:
Shell and devein the prawns. Prepare the lemongrass, kaffir lime leaves, galangal, bird’s eye chillies, oyster mushrooms, tomatoes, and onion as mentioned above. In a large pot, bring the stock to a boil. Add the lemongrass, galangal, kaffir lime leaves, and bird’s eye chillies to the boiling stock. Reduce the heat and let it simmer for about 10 minutes to infuse the flavours. Strain the broth to remove the solids, and return the liquid to the pot. Bring the broth back to a simmer and add the mushrooms, tomatoes, and onions. Cook for about 5 minutes or until the vegetables are tender. Add the prawns to the pot and cook for about 3-4 minutes, or until they turn pink and are cooked through. Season the soup with fish sauce, sugar, and lime juice. Adjust the seasoning according to your taste. The soup should have a balance of spicy, sour, salty, and sweet flavours. Once the prawns are cooked and the soup is properly seasoned, remove the pot from the heat. Ladle the soup into bowls and garnish with fresh coriander. Serve the Tom Yum Goong hot with a side of steamed rice.
Nutritional Information Per Serving (Approximate)
- Calories: 147 kcal
- Protein: 22.5g
- Fat: 1.2g
- Carbohydrates: 14g
- Fiber: (not calculated, but likely around 1-2g)
- Sugar: 3.75g
- Sodium: (not calculated, but likely high due to fish sauce)
Please remember, these numbers are estimates and for more precision, especially if you’re tracking intake for health reasons, you should use a nutritional calculator and input the exact brands and quantities you’re using. Additionally, sodium content can be quite high in dishes like this due to the fish sauce, so those watching their salt intake should be mindful of that.
Drink Pairings:
When pairing a drink with Tom Yum Prawn Soup, consider the following options:
- White Wine:
- Sauvignon Blanc: The crispness and acidity of a Sauvignon Blanc can complement the spicy and sour taste of Tom Yum.
- Riesling: A Riesling, especially one that’s a bit fruity and not too dry, can go well with the soup’s complexity and heat.
- Beer:
- Wheat Beer: The light and refreshing qualities of a wheat beer can soothe the heat without overpowering the soup’s flavor.
- Lager: A light lager is also a good choice for its refreshing qualities and its ability to cleanse the palate.
- Non-Alcoholic:
- Lemongrass Tea: Echoing one of the soup’s key flavours, lemongrass tea can be a soothing and thematic complement.
- Coconut Water: Its sweetness and slight nuttiness can provide a nice counterbalance to the soup’s acidity and heat.
- Sparkling Water: Sometimes, a palate cleanser in the form of bubbly water is all you need to accompany a flavourful dish like Tom Yum.
Remember that the pairing should complement the flavours of the soup without overpowering it, and should also consider the level of spiciness, as alcohol can sometimes enhance the heat sensation.