Tom Yum is characterized by its distinct hot and sour flavors, with fragrant herbs generously used. The basic broth is made of stock and fresh ingredients, such as lemongrass, kaffir lime leaves, galangal, shallots, lime juice, fish sauce, tamarind and crushed chilli peppers.
In Thailand, Tom Yum is usually made with prawns (Tom Yum Goong), chicken (Tom Yum Gai), fish (Tom Yum Pla) or mixed seafood (Tom Yum Talay or Tom Yum Po Taek) and mushrooms – usually straw or oyster mushrooms. The soup is often topped with a generous sprinkling of freshly chopped coriander (cilantro) leaves.
– 400g prawns
– 200g straw or white mushrooms
– 3 cups water
– chopped culantro
– chillies (optional)
– 1 packet Lobo 2in1 Tom Yum Paste with Creamed Coconut