Embark on a cooking journey with our Monsoon Ka Mazza Episode 15! Indulge in the tasty and spicy tastes of Tom Yum Soup, a traditional Thai soup that will warm your soul throughout the rainy season.

TOM YUM SOUP

Ingredients

12-15 medium prawns
2 fresh lemon lawn steams
15-20 fresh coriander stems
3-4 garlic cloves
2 inch galangal approximately sliced
3-4 kaffir lime leaves
1 tbsp oil
1 tbsp red Thai curry paste
3 inch lemongrass stalk, diagonally sliced
5-6 kaffir lime leaves
1 inch galangal, sliced
1 tsp fish sauce
7-8 button mushrooms, sliced
1/4 cup coconut milk
1 tsp lemon juice
Lemon pieces for garnish

Approach

1. Snip the head of the prawns, peel the shell and keep the tail intact. Clean and devein the prawns. Wash it thoroughly. Reserve the shell and the heads.
2. Take 2 stems of lemon turf and squash the stem with hammer, repeat the same process for coriander stems and garlic cloves and keep aside
3. For the stock heat a deep cast iron pan, include the prawns shells and heads, lemon grass, coriander stems and garlic cloves, and add the 7-8 cups of water, galangal, torn the kaffir lime leaves and include into the stock.
4. Bring it to boil, lower the heat and remove the scrum, simmer for 20 minutes.
5. Switch of the heat and stain the stock through muslin cloth.
6. For the soup, heat oil in a wok. Add red Thai curry paste and blend well. Prepare for 1-2 minutes. Include the stock and mix well. Cook till the mix comes to a boil.
7. Include lemongrass, kaffir lime leaves, and galangal and mix well. Continue to prepare for 1-2 minutes.
8. Include the fish sauce and mushroom and mix. Stir in the prawns and include salt and mix. Prepare for 3-4 minutes.
9. Include coconut milk, mix and cook for 1-2 minutes. Add lemon juice, mix and change the heat off.
10. Transfer into a serving bowl, garnish with lemon slices. Serve hot.

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