With its myriad flavours, one can easily get addicted to the delectable tom yam soup. SU AZIZ writes.

Step 5

THERE are many versions of the tom yam soup, with its distinct spicy and sour flavours. It can either be clear broth with a reddish tinge, or cloudy with hints of creaminess.

The latter is a favourite of an eight-year-old, who can slurp it all up despite the spiciness. In fact, she admitted that the spicier, the better.

Tom Yam Goong, with its clear broth, is usually made with prawns while Tom Yam Nam Khon has coconut milk added to it.

Whichever version, the hot and spicy soup is sure to clear up blocked noses, sweat out the fevers and numb sore throats. There are plenty of short-cuts and ready-to-cook tom yam mixes available. But where is the fun and challenge of cooking something from scratch?
Thai-Thai Restaurant has kindly shared with us its Hot Spicy Tom Yam Prawn Soup recipe.

Just go to the restaurant on Oasis Boulevard at Sunway Pyramid in Selangor if it doesn’t turn out right.

HOT SPICY TOM YAM PRAWN SOUP

The spiciness assaults your palate in a pleasant way, with a slight burning sensation that goes down your throat into the stomach. Its subtle creaminess goes hand-in-hand with the sourish tang of lime juice and zesty lemongrass. It is both addictive and mouth–watering.

Ingredients:

As many prawns as you want, shelled and de-veined
3 cups of chicken or vegetable stock
3-4 stalks lemongrass, bruised
2-3 tbs fish sauce
¼ cup lime juice
5 kaffir lime leaves
3 pieces fresh galangal, sliced and bruised
5 tbsps evaporated milk
1 tbsps chilli paste, roasted until fragrant
sugar and salt to taste
a handful of mushrooms of your choice

1. In a large pot over high fire, pour in the stock. When it starts to simmer, add in lemongrass, fresh galangal and kaffir lime leaves. Allow to boil.

2. When it starts to boil, add in the prawns which can be shelled if you prefer. Bear in mind though, shells add to the sweetness of the broth.

Tip: Other types of seafood such as squids and fish can also be added. You can also use chicken. For a strictly vegetarian feel, just add your favourite vegetables such as carrots and cauliflower.

3. Once the broth starts to boil again with the prawns, add in the chilli paste, fish sauce, sugar and salt to taste. Also your choice of mushrooms.

Tip: It can be a variety of mushrooms as long as they are mild in flavour and not too dark-coloured. The mushrooms can also be the main ingredient in case you want a vegetarian soup. Then, omit the fish sauce.

4. Finally, add in lime juice and milk. Stir well. Let it boil for another five or 10 minutes before taking it off the heat.

5. Serve it piping hot. It is better served atop a warming apparatus with a tealight candle.

Tip: Best served with steamed rice.