Tom yum soup

Make this classic aromatic Thai fish soup - simple to make and spectacularly spicy!
By Luke Nguyen
Tom yum soup
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 2 litres fish stock
  • 3 stalks of lemongrass, white part only, bruised
  • 6 cm galangal, finely sliced
  • 7 Thai bird's eye chillies, bruised
  • 5 red Asian shallots, peeled and bruised
  • 8 kaffir lime leaves, torn
  • 5 tbsp fish sauce
  • 400 g catfish fillets, cut into cubes
  • 10 cherry tomatoes
  • 3 spring onions, sliced
  • 6 saw tooth coriander leaves, sliced
  • 5 tbsp lime juice
  • A handful of coriander

Method

1. Add stock, lemongrass, galangal, chilli, red shallots & kaffir lime then bring to the boil. Reduce heat and simmer for 5 minutes.

2. Add fish sauce, catfish & cherry tomatoes and bring back to the boil, skim any impurities that rise to the top, then reduce to a low simmer for 6 minutes until fish is just cooked.

3. Now add spring onions, saw tooth coriander and limejuice. Stir well, garnish with coriander and serve.

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