YUMMY TOM YUM SOUP

Yummy Tom Yum Soup image

Provided by Lily of the Cape

Categories Clear Soup

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 17

Previous Next

4 cups water
2 stalks lemongrass, cut into strips and smashed
3 slices fresh ginger
4 dried kaffir lime leaves
1 tablespoon tamarind paste, with or 1 tablespoon without seeds
1 tablespoon fish sauce
300 g medium to large shrimp, shelled, deveined and butterflied if desired (optional) or 300 g some other protein like tofu, lentils
1/2 small onion, sliced
2 tablespoons roasted chili paste
1 punnet halved button mushroom
oil or butter for frying mushroom
5 g dried wild mushrooms, plus warm water to soak them
12 fresh whole chilies (I used chilli flakes) or 2 medium sized jalepeno chilies, cut lengthwise into strips (I used chilli flakes)
1 small tomatoes, cut into wedges
1 small lime, juice of
2 spring onions
2 sprigs fresh coriander

Steps:

1. Lightly fry mushrooms in oil or butter. Soak dried mushrooms in warm water for 20 min.
2. Bring water to boil over high heat.
3. Add the lemongrass, ginger, kaffir lime leaves, tamarind paste and fish sauce.
4. Add the prawns, bring to a boil, and cook for three minutes.
5. Add the onion, chilli paste and mushrooms.
6. Boil for another 7 minutes until the shrimp is cooked through.
7. Add the chilli peppers, spring onions and tomatoes.
8. Turn off the heat.
9. Add the lime juice.
10. Taste and adjust the seasoning if necessary.
11. Garnish with coriander.