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Tom Kha Soup Vegetarian

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This Vegetarian Tom Kha Soup is a traditional coconut based broth soup that is often served with or without meat protein. 

Making this soup at home is not difficult all.

So whenever I have a craving for some Tom Yum Kha Soup.

This the recipe I follow, always. My mouth is watering already, because it’s due time for another bowl.

WHAT IS TOM KHA SOUP

It is a popular Thai soup that consists of a coconut broth that is simmered in ginger, known as “galangal” and some other special ingredients!

If you can get your hands on pre -made “Tom Yum paste” and some coconut milk. 

You will be in business to make this soup in less than 20 minutes..

This soup is really easy to make and super super tasty! So follow along… 

Have you ever been to a Thai restaurant and checked out their soup menu? 

Well then, you probably would have seen this popular soup there. 

It is a very unique soup and there really is nothing like it!

The first time I tried Tom Yum Kha soup was while on vacation a few years back.

We stopped at a little Thai Restaurants along the way to our final destination.

Trusting the amazing reviews we read online would lead us to an amazing place.

And where pleasantly surprised to try this soup for the first time and where hooked immediately thereafter. 

WHAT DOES TOM KHA SOUP TASTE LIKE

This soup is absolutely delicious and is one of my all time favorite soups. 

It contains sour, sweet and spicy notes that your sure to love.

So whenever I have a craving for this tasty soup, I now make it at home. 

Let me show you how 🙂

What is the difference between Tom Yum and Tom Kha soup?

Basically the only difference is that the broth of Tom Kha has the addition of coconut milk in it.

Tom Yum is the same soup without the coconut milk.  

Then there is sometimes the addition of chicken or shrimp. 

I love both Tom Kha Gai and Tom Yum soups.

And you can tweak with the amont of coconut milk you want to add to the soup as your taste prefers.

I like to use just half a can of coconut milk for this soup.

And so I have added just that for this recipe, leaving you the option to add a whole can if desired. 

You may have thought that making this soup at home would be difficult.

But I’m here to tell you it is not!

With all the instant “Tom Yum pastes” available in the grocery store today, you will find yourself pleasantly surprised at how easy this soup is to make at home. 

IS TOM KHA SOUP HEALTHY

Yes, very. The broth has lots of nutrition in it. If you are looking to lose some weight, then this soup will defiantly help with that. 

IS TOM KHA SOUP KETO

Tom Yum soup & Tom Kha soup is 100% keto.

DOES TOM KHA SOUP HAVE NOODLES

Some people make this soup with vermicelli noodles. If you do decide to as well, simply add them once the soup is cooked. And of course be sure the noodles are cooked!

DOES TOM KHA SOUP HAVE DAIRY

No, just coconut milk. 

WHAT GOES INTO TOM YUM KHA SOUP

  • Chicken
  • Shrimp
  • Mushrooms
  • Tomatoes

HOW TO MAKE TOM KHA SOUP

This soup traditional was made from scratch, however that takes a fair amount of time and you must source some not so easy to find ingredients. So I have provided an easier method to making this traditional soup that tastes exact the same as making it from scratch in a mortar. 

EASY TOM KHA SOUP

3 tbsp Tom Yum Paste, 1 can Full fat coconut milk, 5 cups diced mushrooms, 4 cups 1L No Sodium (Vegetable stock) or water, 1 cup diced tomatoes, 1/2 cup of diced chives. Garnish with fresh chives and limes. 

FROM SCRATCH:

  1. To make the paste yourself, start by tearing the “Kaffir lime leaves” in half to release their flavor. Then slice the bottoms of the lemongrass stalk off and peel away any dried outer layers. Then smash with a rolling pin to soften the stalk which will release the flavors. Cut open your “Thai Bird’s Eye Chilies” (wear gloves as there hot) and remove the seeds, or use “Red Thai Chili Paste” in replace of. And then also tear the “Kaffir lime leaves” in half to release their flavor too, and set to the side.
  2. Add in your bruised “kaffir limes leaves, lemongrass and galangal slices” and simmer over low heat for 15 minutes (never allowing it to boil) until the liquid is infused with all those delicious Thai flavors. If using the lemongrass, kaffir lime leaves and galangal slices and discard before going onto step 2. See recipe card!

Notes:

  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.

 

 
 
Chicken, Curries, Dinner ideas, Quick and easy recipes, Skip the takeout

Green Thai Curry with Chicken, Peppers and Bok Choy

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Today I’m sharing with you a recipe for an excellent Green Thai Curry, which has chicken, pepper and bok choy in it. 

I could eat Green Thai curry each and every day, I’m not kidding I love it that much. 

And the good thing is it’s also very healthy and quick to make. 

Today I’m sharing with you a recipe for this chicken, pepper and bok choy curry.

For this soup you will want skinless chicken breasts, red and yellow peppers and fresh bok choy.

And of course the green thai curry paste which has the traditional ingredient of “Lemongrass”, “Galangal” and “Kaffir lime leaves” in it.

I like to also add a few frozen kaffir lime leaves to the curry, even though there is some in the paste I find it adds a nice touch. However if you prefer, you can squeeze the juice of half a lime in at the end instead.

So I will leave that up to you, frozen kaffir lime leaves can be purchased in bulk at many asian groceries.

One bag typically lasts me well over 50 different curry meals, so it’s wise to pick up a frozen bag for whenever the thai curry craving hits.

Now there are plenty different ways to make Thai curry, and that is because you can add just about any type of vegetable or meat protein to it. 

However the techniques are always the same and the main ingredients always consists Coconut milk along with “Green Thai Curry Paste”, which already has the traditional ingredients of “Lemongrass”, “Galangal”, and“Kaffir lime leaves” and Bird’s Eye Thai chilies in it.

If you want more heat you can add more Bird’s eye thai chilies to the soup, however I recommend not to as it will be very hot. I just did in this dish for added color, and to make it pretty.

Now if you are not familiar with all those ingredients, Bubba says don’t fret, you can find them all at your local asian grocer or right in the international aisle at your local grocer which will sell it in packages and or jars (see picture) below for our favorite Green Thai Curry paste”.

Even though we use the premade “Green Thai Curry paste” in this recipe, which has crushed Kaffir lime leaves, I also like to add a few more kaffir leaves and I always keep them on hand in my freezer for whenever I am making anything Thai.

I find it really enhances the dish, however you do not have to since they are in the “Green thai curry paste” already and the lime squeezed in at the end adds that element of tang that is needed.

Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these Thai dishes at home. Literally you can have them on the table in under 30 minutes.

Bubba recommends picking up this paste at your local grocer, it’s our favorite and goes a long way.

Keep in mind a good coconut milk, will be half solid a half watery.

One that is all watery does not work as well for this dish, typically organic varieties or thai have the best products. 

Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.

WHAT IS IN GREEN THAI CURRY

  • Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic or traditional thai milk varieties have the best products.
  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Green Curry Paste” can be found in most Supermarkets, Thai Green Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.


I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Chicken, Curries, Dinner ideas, Quick and easy recipes, Seafood, Skip the takeout

Red Thai Scallop Curry

This Red Thai Scallop Curry is super simple to make and can be done in under 30 minutes flat. 

There are plenty of ways to make Red Thai Curry and if you follow this blog then you will know that I like to make this dish often and in many different ways.

The nice thing about Thai food is that you prepare it once and then you should have all the necessary ingredients and know how to prepare it again and again.

Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro.

The scallops still remain sweet in that spicy curry sauce, and work very well alongside the chicken and other ingredients. So if you have never given scallops in Red Thai Curry before, I encourage you to give it a try.

Red Thai Curry is just a bit milder than Green Thai Curry, however both taste similar. There are plenty different ways to make Thai curry, and that is because you can add just about any type of vegetable or meat protein to your dishes.

However the techniques are always the same and the main ingredients are always Coconut milk along with “Lemongrass”, “Galangal”, “Kaffir lime leaves”, “Red Thai curry paste” and for extra heat Bird’s Eye Thai chilies!

Just be careful to remove the seeds of the Bird’s eye chilies because they are very hot, if you decide to use them. I find they are not necessary in this dish, because the particular brand of Red Thai Curry paste that I use has enough heat to it.

See my favorite brand here!

Now if you are not familiar with all those ingredients, Bubba says don’t fret, you can find them all at your local asian grocer or right in the international aisle at your local grocer which will sell it in packages and or jars (see picture) below of the “Red Thai Curry paste” we like to use.

Even though we use the premade “Red Thai Curry paste” in this recipe, we also like to use  fresh or frozen “Kaffir leaves” occasional too.

However you do not have to since they are in the “Red thai curry paste” already and the lime squeezed in afterwards does help give it the tang. Once you get all these basic ingredients, you will be shocked at how easy it is to prepare these Thai dishes at home.

Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.

* Optional ~ for extra broth add 1/2 cup of chicken stock

*Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.

*Optional ~ add one chopped roma tomato to step 8

 

Notes: 

  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Red Curry Paste” can be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these instead of the Thai Red Curry paste, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

 

Chicken, Curries, Date Night, Dinner ideas, Quick and easy recipes, Skip the takeout, Soups & Stews

Authentic Thai Red Curry Recipe

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This Authentic Thai Red Curry Recipe also has orange peppers and asparagus in it and is absolutely delicious!  

This recipe is authentic because it has all the elements of a Red Thai Curry that you would find in your favorite Thai restaurant.

Now, your probably saying to yourself! Asparagus is not an authentic thai vegetable. And you would be right!

But the orange pepper is, so that mean’s you can omit the asparagus “but why would you” its delicious!

And use more peppers instead, such as yellow peppers. 

I felt like experimenting a little today and so instead using just peppers, I added the asparagus!

Being I adore Thai food, I had 3 bowls to myself this time so it worked out.

Over the course of two days that is and my partner had one the night I made it for dinner.

AUTHENTIC RED THAI CURRY

Is made up of a quality thick coconut milk and ingredaints such as “Kaffir lime leaves”, Lemongrass”, and “Galangal” among other special Thai spices.

Finding these ingredients can be hard if your in North America, so buying a pre-made paste is ideal.

That is because we are using a product that contains all those Thai ingredients already in it.

Such a the one you will see below and is the only brand I will use. It is the best I have found, others are either to sweet or to spicy!

The ONLY brand I will use!!

How to Make Authentic Thai Red Curry Recipe

  • Start by washing and cutting up your vegetables and slice all according to the size you want.
  • Wash the chicken breasts, and slice them into thin pieces.
  • In pot, wok or pan, heat up the oil on medium high and in your “RED THAI CURRY PASTE” saute for 2 minutes till blended.
  • Next add in the coconut milk and cook for another 2 minutes on medium-high.
  • Add in your ginger/garlic paste and cook for 2 minutes all together.
  • Next add in the Chicken and allow it to simmer all together on medium-high for 10 minutes.
  • Then add in your fish sauce, and simmer for another 2 minutes over low heat.
  • Add your remaining vegetables. “Asparagus first” then the “Orange Bell Pepper” cook to tender around 6 minutes over medium heat.
  • Serve with fresh lime juice and a sprig of fresh basil over jasmine rice if desired.

The nice thing about cooking Red Thai curry is how simple it really is. I’m confident that when you prepare it once, you will then have all the necessary ingredients and know how to prepare it again.

Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro. 

So you have two options when preparing this dish, either you can make the Red Thai Curry from scratch with the traditional Thai ingredients.

By crushing it all together in a mortar or you can buy the premade “Red Thai Curry Paste” which has all this in the paste, and is much easier.

This is the method we recommend, as it’s much easier. We hope you give it a try,  and let us know how it turned out for you. 

To make this popular curry you will want to get your hands on some fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” which can be found in most Asian stores.

Or purchase the pre made “Thai Red Curry Paste” which can also be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.

Then you will want to add in the lime last, you do not want to cook the lime because it will ruin the flavor.

Also if using fresh “Lemongrass”, “Galangal” and “Kaffir lime leaves” you will want to remove it before consuming the curry.

Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.

Note: Want more heat, simply add in more Thai Red Curry Paste.

I’m thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Dinner ideas, Quick and easy recipes, Seafood, Soups & Stews

Thai Seafood Soup (Tom Yum Talay)

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One of Thailand’s most popular soups is this Thai Seafood Soup also known as (Tom Yum Talay). This sour soup is packed with amazing flavors that you’re sure to love.

I had a bit of a hard time finding the traditional ingredients of lemongrass, galangal and kaffir lime leaves that make up this delicious Soup.

However, he managed to track down an old friend who now works close to this new Asian market.

Who directed him to all those ingredients we needed there.

You can try cooking this soup the traditional way with “Galangal”, “Lemongrass”, and Kaffir Leaves which most Asian markets carry.

Otherwise you can simply purchase a bottle of “Tom Yum paste” which most major groceries stores carry and create the same soup.

The Thai word talay or taleh means ‘sea’ and refers to the seafood in the soup. You can use a combination of seafood if you like, however in this recipe we will be using SOLE fish.

Either way this soup will turn out great whichever method you choose. We recommend that if your wanting to cook it from scratch then you should  buy all the Thai ingredients if possible frozen. 

Because they can be stored in the freezer for the next time your going to make this soup. So if you like Thai food as much as we do, don’t be afraid to make it yourself.

Once you do it once or twice it becomes like second nature. And  tastes just as good as those from your favorite restaurant, if not better. 

One of my favorite thai soups of all time

Lemongrass, Galangal and Kaffir lime leaves, along with Thai Red Chili Paste can be found in most Asian grocery Tom Yum Soup Paste can be found in almost any Supermarket.

What I do is buy my “Lemongrass”, “Galangal” and “Kaffir lime leaves” in frozen packs that my Asian grocery carries. This lasts much longer, and enables me to make many different Thai dishes before I need to restock.

Notes:

  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring
  • Want more heat, simply add in more Thai Bird’s eye chilies or Thai Chili Paste.
  • Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.
  • You can use brown/white button, cremini, and oyster mushrooms for this recipe.
  • You can use Sole, Shrimp or Tilapia fish for this soup.

 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Chicken, Curries, Dinner ideas, Quick and easy recipes, Seafood, Soups & Stews

Green Thai Curry with Chicken, Shrimp and Snow Peas

Green Thai Curry is just a bit hotter than Red Thai Curry, however both taste similar. There are plenty different ways to make Thai curry, and that is because you can add just about any type of vegetable or meat protein to it.

However the techniques are always the same and the main ingredients always consists Coconut milk along with “Green Thai Curry Paste”, which already has the traditional ingredients of “Lemongrass”, “Galangal”, and“Kaffir lime leaves” and Bird’s Eye Thai chilies in it.

If you want more heat you can add more Bird’s eye thai chilies to the soup, however I recommend not to as it will be very hot. I just did in this dish for added color, and to make it pretty.

I like to also add a few frozen kaffir lime leaves to the curry, even though there is some in the paste I find it adds a nice touch. However if you prefer, you can squeeze the juice of half a lime in at the end instead.

So I will leave that up to you, frozen kaffir lime leaves can be purchased in bulk at many asian groceries. One bag typically lasts me well over 50 different curry meals, so it’s wise to pick up a frozen bag for whenever the thai curry craving hits.

Now if you are not familiar with all those ingredients, Bubba says don’t fret. You can simply find all these Thai ingredients at your local grocer right in the international aisle, typically sold in packages or jars (see picture) below for our favorite Green Thai Curry paste”.

Even though we use the premade “Green Thai Curry paste” in this recipe, which has crushed Kaffir lime leaves, I also like to add a few more kaffir leaves and I always keep them on hand in my freezer for whenever I am making anything Thai.

I find it really enhances the dish, however you do not have to since they are in the “Green thai curry paste” already and the lime squeezed in at the end adds that element of tang that is needed.

Once you get familiar with the basic ingredients of thai cooking, you will be shocked at how easy it is to prepare these Thai dishes at home. Literally you can have them on the table in under 30 minutes.

Feel free to add 1/2 a cup of chicken stock to create more of a broth if desired, otherwise just use the traditional coconut milk as listed in the directions/ingredients below.

 

Bubba recommends picking up this paste at your local grocer, it’s our favorite and goes a long way.

Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products. 

To make Green Thai Curry Chicken, Shrimp and Snow Peas.

  1. Start by washing your vegetables and set aside.
  2. Wash the chicken breasts, and slice them into thin pieces and season with salt and pepper
  3. In pot, wok or pan, heat up the coconut oil on medium high and in your “GREEN THAI CURRY PASTE” saute for 2 minutes till blended.
  4. Next add in your can of coconut milk and cook for another 5 minutes on medium-high.
  5. Add in your ginger/garlic paste, and cook for 2 minutes all together.
  6. Then add in your fish sauce, kaffir lime leaves, sugar and simmer for another 10 minutes over low heat.
  7. Add your “Snow Peas” and “Shrimp” and cook around 3 minutes over medium heat.
  8. Lastly, add in the juice of a whole lime.
  9. Serve with rice if desired.

 

*Optional ~ for more sauce add 1/2 cup of chicken stock.

*Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.

*Optional ~ add one chopped roma tomato to step 8

 

Notes: 

  • Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.
  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Green Curry Paste” can be found in most Supermarkets, Thai Green Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.

 

 

 


 

 

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! You can post a review, picture below or via Instagram and by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

 

Chicken, Curries, Dinner ideas, Quick and easy recipes, Soups & Stews

Red Thai Curry with Chicken, Spinach, Peppers and Mushrooms

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I just love Thai food as you may know and try to eat it as much as possible. It’s not only super easy to make it’s also very healthy for you.

So don’t let the unknown ingredients in  this recipe scare you, because Red Thai Curry is not hard to make at all.

The nice thing about cooking Thai food is that once you prepare, you will then have all the necessary ingredients and know how to prepare it again.

Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro. So you have two options when preparing this dish, either you can make it from scratch, with the traditional “Kaffir lime leaves”, Lemongrass”, and “Galangal” among other Thai spices that would be prepared and then crush in a mortar for about 20 minutes.

Or you can buy the premade “Red Thai Curry Paste” which has all this in the paste and is much easier. Red Thai curry paste can be found in your international aisle at your local grocery (see picture) below of what we use. The combination of chicken, spinach, red peppers and mushrooms makes for a tasty curry. I hope you give it a try because it’s just as good if not better than what you would find served in your favorite thai restaurant. 

 

Keep in mind a good coconut milk will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.

*Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.

Notes: 

  • Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.
  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai RED Curry Paste” can be found in most Supermarkets, Thai RED Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these for added flavor, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes so proceed with caution.

 


 

I’m thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review, picture below or via Instagram and by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

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Chicken, Quick and easy recipes, Seafood, Soups & Stews

Thai Chicken & Shrimp Soup (Tom Yum Goong)

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Thailand’s most famous soup recipe is healthy and simple to prepare. However if you’re not accustomed to cooking Thai food Bubba explains, then you’re going to have to source out some ingredients to make this recipe. Nice thing is that once you find them, you can store them and reuse them for creating this recipe or a number of other Thai recipes which call for similar ingredients. Its completely up to you if you want to cook this soup the traditional way using “Galangal”, “Lemongrass”, and Kaffir Leaves which most Asian food stores carry OR you can purchase a bottle of “Tom Yum paste” which most major groceries stores carry and this soup will turn out just as great. If you’re going to make it the more traditional way then Bubba recommends buying the “Galangal”, “Lemongrass”, and Kaffir lime leaves frozen because this way you will get twice the amount and then you will have plenty extra in stock for the next time to make this soup. You will find the two different cooking methods below.

Kitchen Essentials:

To make the Soup:

Start by preparing the paste:

  1. You can either use the store bought “Tom Yum Paste” or make it yourself.
  2. To make yourself, start by tearing the “Kaffir lime leaves” in half to release there flavor. Then slice the bottoms of the lemongrass stalk off and peel away any dried outer layers. Then smash with a rolling pin to soften the stalk which will release the flavors. Cut open your “Thai Bird’s Eye Chilies” (wear gloves as there hot) and remove the seeds, or use “Red Thai Chili Paste” in replace of. And then also tear the “Kaffir lime leaves” in half to release there flavor too, and set aside it all aside.

The Stock:

  1. You will need the heads and shells of 15 prawns. Fry the prawn shells (with some olive oil) in a stockpot until pink, then add your four cups of Chicken Stock and bring to boil. Simmer covered on medium ~ low for 5 minutes, and discard shells. You can also add more shrimp shells/heads if you want a stronger shrimp stock.

The Soup:

  1. Soak your Vermicelli rice in warm water for 10 minutes, drain and set aside.
  2. Wash your Chicken thoroughly, slice and add it to the stock.
  3. Now put the bruised “kaffir limes leaves, lemongrass and galangal slices” or “Tom Yum Paste” in a pot and simmer over low heat for 15 minutes (never allowing it to boil) until the liquid is infused with all those delicious Thai flavors. Then remove the lemongrass, and galangal slices and discard.
  4. Next, add in the Vermicelli noodles, your shrimp, and then either the “Thai Bird’s eye chilies” or “Red Thai Chili Paste” cook till the shrimp is no longer pink.
  5. Remove from heat and stir in the cilantro and lime juice. Serve immediately

In Thailand Tom Yum soup is served with rice and or another Thai dishes. However I like to add Vermicelli noodles to this soup and it becomes a meal.

Notes:

  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Lemongrass, Galangal and Kaffir lime leaves along with Thai Red Chili Paste can be found in most Asian grocery. And Tom Yum Soup Paste, can be found in most Supermarkets.
  • What I do is buy my “Lemongrass”, “Galangal” and “Kaffir lime leaves” in frozen packs that my Asian grocery carries. This lasts much longer, and enables me to make this soup a few dozen times before I need to restock.

 

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