Thai Tom Yam Soup Recipe

Thai Tom Yam Soup Recipe

For Soup Stock

2.5 liters water

500 g chicken bones

2 pieces 2 cm fresh ginger (ground)

4 cloves garlic (ground)

2 cm galangal (ground)

2 stalks lemon grass (ground)

30 chili (cut into halves)

6 stalks Chinese parsley

6 kafir lime leaf

500g prawns (shelled)

1/2 chicken breast (sliced)

3 squids ( cut into rings)

200 g button mushrooms (sliced)

3 fresh lime to extract juice

Salt and pepper to taste

For chili oil

4 tbsp cooking oil

5 dried chilies (grind)

1 cm toasted dried shrimp paste (belacan) - (grind)

2 cloves garlic (grind)

1 tsp dried prawns (grind)

Method:

Put all ingredients in soup stock in a bowl and boil over medium heat for an hour. Strain soup stock. Add in prawns, chicken, squids and button mushrooms. Simmer for 15 minutes. To prepare chili oil, put cooking oil in a pan and fry the grind paste until fragrant and dish out. Pour lime juice into soup stock. Add in chili oil paste. Put salt and pepper to taste. Serve hot.