The next on my learning list was a soup, after salad. Tom Yam is a much sort after Soup. Packed with citrusy punch and flavours of Thai herbs, it is a refreshing soup usually made with shrimps. But, Tom Yam can change roles and still be appealing to your palate-

a) Cook as a vegetable soup with shallots, tofu and mushrooms (avoiding fish sauce);

b) try other combinations like – chicken, lamb, or meat of your choice;

or c) make it a meal, with noodles in the soup.

These are the basic spices and other ingredients for preparing Tom Yam Soup- (except the pandan leaves in the end – reserved for our dessert later)

• Lemongrass
• kaffir lime leaves
• galangal
• red chillies
• thai parsley
• lemon

For the proteins-

• prawns
• mushrooms

and for garnish –

• thai parsley
• coriander

for the special Thai flavour

• lemon juice
• fish sauce
• tom yam paste
• coconut milk

and chicken powder, which is optional

Tom Yam Goong/Thai Tom Yam Soup with Prawns

Getting things ready for Tom Yam

Making the soup

Making Tom Yam

1. Boil stock (of your choice)
2. Add cut lemon grass, kaffir lime leaf, galangal and red chillies
3. While the stock boils well, add prawns and straw mushrooms
4. Season with lemon juice, fish sauce and tom yam paste and let the prawns and mushrooms cook well
5. Once done, add coconut milk and chicken powder (if preferred)
6. The soup is done. Add chopped parsley and switch off stove
7. Serve hot garnished with chopped coriander leaves.