Easy and Creamy Tom Yum Soup

“Discovering the Taste of Easy and Creamy Tom Yum Soup”

Welcome to our exploration of Tom Yum Soup! If you fancy a soup that’s both spicy and creamy, you’re in for a treat. Tom Yum Soup, inspired by Thai cuisine is a real taste sensation. It’s bursting with exciting flavours that wake up your taste buds and make you feel all warm inside. It’s both satisfyingly filling and wonderfully light, offering a medley of textures and flavours that excite the palate!

Thai cuisine is incredibly versatile, always evolving and full of innovation. It thrives on using the freshest ingredients available, resulting in unique and distinctive tastes. Among the famous Thai Soups globally, Tom Yum holds a special place, renowned for its flavoursome appeal and enjoyed not only in Thailand but also in Thai restaurants worldwide.

Traditionally known as Tom Yum Goong Nam Sai, this soup is a clear, sour broth featuring prawns, lemongrass, fresh galangal root, and kaffir lime leaf. It packs a punch with chillies or Thai chilli paste and a generous splash of lime juice, creating a powerful blend of herbs known for their calming effects.

While the classic version is a clear broth, my personal favourite is the creamy rendition. It boasts a more robust flavour profile. Traditionally, fish sauce lends that satisfying umami taste, but in this recipe, we’re using soy sauce paired with Thai chillies, tomatoes, coconut milk, lime, and essential fresh Thai herbs (galangal, lime leaves, and lemongrass). This blend brings out a savoury flavour without relying on meat or seafood. Topped with an assortment of seasonal vegetables, it offers a full spectrum of flavours and delightful textures.

In essence, this nourishing soup is a perfect balance of spicy, sour, and creamy notes, delivering a rich and tangy taste that’s truly satisfying.

Why you will Love this Soup ?

Here’s why this soup will become your new favourite:

1. Bursting Flavours: It’s a flavour explosion! This soup offers a symphony of tastes—spicy, tangy, and creamy—all in one delightful bowl.
2. Versatile and Adaptable: Thai cuisine is known for its adaptability. This soup’s versatility allows for adjustments to suit various preferences, whether you prefer it spicier, creamier, or with different ingredients.
3. Fresh and Vibrant Ingredients: It uses fresh and vibrant ingredients, reflecting the heart of Thai cooking. The use of aromatic herbs like lemongrass, galangal, and kaffir lime leaves ensures an authentic and invigorating taste.
4. Comfort in a Bowl: It’s the perfect comfort food—warm, soothing, and incredibly satisfying, whether you’re looking for a cozy meal or a flavourful starter to any dining experience.

Ingredients Used to Make Easy and Creamy Tom Yum Soup

• Lemongrass stalks: These long, thin stalks give a refreshing, citrusy flavour to the soup.
• Red bird’s eye chillies: Small, fiery chillies that add a spicy kick to the dish.
• Aromatics: Ginger and garlic: Ingredients that bring a lovely aroma and depth of flavour to the soup.
• Medium firm tofu: A protein source that’s soft yet holds its shape well in the soup.
• Vegetables: Baby corn, mushrooms, and tomatoes: Colourful veggies that provide a variety of textures and tastes to the soup.
• Kaffir lime leaves: Fragrant leaves that lend a distinct citrusy aroma to the dish.
• Vegetable stock: A flavourful base made from simmering vegetables, adding depth to the soup.
• Palm sugar: Natural sweetener that balances the sourness and spiciness of the soup.
• Light soy sauce: Adds a savoury touch and depth of flavour to the dish.
• Coconut milk: Creamy and rich, it imparts a luxurious texture and a hint of sweetness.
• Lime juice: Freshly squeezed juice that adds a zesty and tangy element to the soup.
• Salt to taste: Enhances flavours and balances the overall taste of the soup.
• Thai basil or coriander leaves for garnish: Fresh herbs that add a final touch of aroma and freshness to the finished dish.

Helpful Tips and Tricks to Make Easy and Creamy Tom Yum soup

• Lemongrass Prep: For the lemongrass, gently crush it with a rolling pin to release its aromatic oils before adding it to the soup. Remove the tough outer layers and use the tender inner part for maximum flavour.
• Adjust Spice Levels: Be cautious with the bird’s eye chillies. Remove the seeds for a milder heat or add more if you prefer a spicier kick. Adjust according to your taste preferences.
• Tofu Texture: If you desire a firmer texture for the tofu, consider draining it by placing a weight on top for about 15-20 minutes before adding it to the soup.
• Veggie Addition: Feel free to experiment with other vegetables like bell peppers, bok choy, or bamboo shoots to tailor the soup to your liking.
• Fragrant Kaffir Lime Leaves: Before adding the kaffir lime leaves, lightly bruise them by tearing or scrunching them up. This helps release their aromatic oils and intensifies their flavour.
• Simmering Technique: Allow the soup to gently simmer rather than boil vigorously. This helps infuse the flavours together without overcooking the ingredients.
• Coconut Milk Tip: To prevent the coconut milk from curdling, gently stir it in at the end over low heat. Avoid boiling the soup once the coconut milk is added.
• Herb Handling: Remember, herbs like lemongrass, galangal, and kaffir lime leaves are meant to infuse flavour and aroma rather than be eaten. Remove these herbs before serving the soup to ensure a pleasant dining experience without accidentally biting into them.

Looking for More Asian Recipes. Here are Few of my favourites

1. Grilled Asian Aubergine Salad
2. Wontons in Spicy Gochujang Broth
3. Asian Edamame and Quinoa Salad
4. Kung Pao Tofu

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Easy and Creamy Tom Yum Soup

Serves: 4 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 6 voted )

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Ingredients

• 2 lemongrass stalks
• 2-3 small red birds eye chillies, chopped
• 1.5 tbsp ginger, finely chopped
• 2 large cloves garlic, chopped
• 200 grams medium-firm tofu, pressed and cut into cubes
• 50 grams baby corn, diagonally cut
• 50 grams mushrooms, sliced
• 4 kaffir lime leaves, roughly torn
• 3 medium tomatoes, diced
• 1 litre vegetable stock
• 1.5 tsp palm sugar
• 3 tbsp light soy sauce or tamari soy sauce
• 400ml coconut milk
• 2.5 tbsp lime juice
• Salt to taste
• Corianderleaves or Thai basil for garnish

method

1. Remove the top leaves of the lemongrass and bruise the entire length of the stalk with your pestle to get the most of the citrusy flavour.
2. Add the chopped chillies, ginger and garlic in a pestle and mortar and grind to a paste.
3. Put a heavy base pan on medium heat and add 50ml of coconut milk, stir until the oil separates. Add the lemongrass and chilli garlic paste, sauté for 3-4 minutes until fragrant.
4. Add the tomatoes, lime leaves and soy sauce and mix well. Add the vegetable stock and let it simmer for 12-15 minutes.
5. Add the tofu, mushrooms, baby corn and the rest of the coconut milk to the soup and cook for a further 7-8 minutes. Add the lime juice, palm sugar and season with salt. Garnish with coriander or Thai basil leaves and serve hot.

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