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Tom Yum Seafood Soup
Prep: 30 min Cook: 40 min Servings: 4by Navaneetham Krishnan370 recipes>Yum to the notable spicy, tangy and salty flavors. Ingredients
- 6-7 medium size prawns - Clean as your usual way but leave the head and skin on.
- 5 fish balls
- 2 medium size squids - cut into rings
- 1/4 Chinese cabbage - sliced
- 2 tomatoes - sliced
- 1 lemongrass - bruised
- 1 inch galangal/lengkuas - smashed
- 5-6 kaffir lime/limau purut leaves
- 1/2 tbsp lime juice (optional)
- 1 large red onion - sliced
- 3-4 red/bird eye chilies - smashed
- 1 tbsp fish sauce
- 2 sprigs coriander leaves - sliced
- 1/ tsp sugar
- 1 1/2 tbsp oil
- Salt for taste
Directions
- In the heated oil, gently fry lemongrass, galangal and onion,
- Add tomatoes and chilies.
- Continue to stir till you get a mushy paste.
- Pour 1/2 liter of water (more if you like), add prawns and lime leaves.
- When prawns are half cooked, add the rest of the ingredients except coriander leaves.
- Continue to cook till soup starts to bubble.
- Sprinkle coriander leaves, off the heat and serve immediately.
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