You asked and we gave! Tom Yum (also known as Tom Yam) soup was highly requested for this week’s ‘How to Make’.
Our Tum Yum recipe at Chaophraya is a traditional Thai recipe which is served across the world. This hot and sour soup is one that will kick off the cold for sure.
Tom Yum originated in Central Thailand but is widely eaten across the whole of the country and who can blame them! Traditionally, this soup is enjoyed in a big Hot Pot with fresh king prawns sourced from the Chao Phraya river. It’s enjoyed as a family and is loved by everyone for its full flavour. This super easy dish is full of colour and won’t make a mess in the kitchen.
The recipe below is made with chicken and chicken stock however you can substitute these for vegetable options or other proteins if you would prefer.
- 80g Evaporated Milk
- 40g Thai chilli Paste
- 10g chicken stock (diluted with 300ml water)
- 40ml fish sauce
- 40ml lemon juice
- 200g cooked chicken breast
- 2g kaffir lime leaves
- 6g red birds eye chillies
- 4g coriander
- 4g salt
- 10g galangal
- 10g lemongrass
- 40g oyster mushrooms
- 40g button mushrooms
- Add the diluted chicken stock to the pan on medium heat.
- Tear apart and add in kaffir lime leaves, chilli, fish sauce, salt, chicken, galangal, lemongrass, oyster mushroom & button mushroom.
- Bring to the boil
- Add the lemon juice and evaporated milk turn off the heat
- Served the soup with coriander garnish