Blue Elephant Tom Yam Sour and Spicy Soup
Dive into the bold, aromatic flavors of Blue Elephant Tom Yam Sour and Spicy Soup—a quintessential Thai dish that tantalizes your taste buds with its perfect balance of heat, tang, and savory goodness. Packed with tender tiger prawns, fragrant lemongrass, galangal, and kaffir lime leaves, this soup is a symphony of exotic flavors that will transport you straight to the heart of Thailand. The addition of bird’s eye chili, juicy tomatoes, and umami-rich roasted chili paste creates a complex broth that’s both comforting and invigorating. Quick to prepare and ready in just 35 minutes, this authentic tom yam soup is perfect for a weeknight dinner or an impressive starter for your next dinner party. Garnished with fresh coriander and served piping hot, it pairs beautifully with jasmine rice for a complete, soul-warming meal. Perfect for those craving the authentic taste of Thai cuisine!
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Recipe Information
Ingredients
- 250 grams Tiger prawns (or shrimp), peeled and deveined
- 1 liter Chicken stock (or water)
- 2 Lemongrass stalks, bruised and cut into 3-inch pieces
- 4 slices Galangal, sliced
- 4 Kaffir lime leaves, torn
- 4 Bird's eye chili (or Thai chili), bruised
- 2 Tomatoes, quartered
- 150 grams Straw mushrooms (or button mushrooms), halved
- 3 tablespoons Fish sauce
- 3 tablespoons Lime juice
- 1 tablespoon Roasted chili paste (nam prik pao)
- 2 tablespoons Fresh coriander leaves, chopped (for garnish)
- 1 teaspoon Palm sugar (optional, to balance flavors)
Instructions
Bring the chicken stock (or water) to a gentle boil in a medium-sized pot over medium heat.
Add the lemongrass, galangal, and kaffir lime leaves to the pot. Simmer for 5 minutes to infuse the broth with aromatic flavors.
Add the bird's eye chilies, tomatoes, and straw mushrooms. Cook for another 5 minutes, allowing the vegetables to soften slightly.
Stir in the fish sauce, lime juice, and roasted chili paste. Taste and adjust seasoning by adding palm sugar if needed to balance the flavors.
Add the tiger prawns (or shrimp) to the pot and cook for 3-4 minutes, or until they turn pink and are fully cooked. Avoid overcooking.
Remove the soup from heat and garnish with fresh coriander leaves before serving.
Serve hot in individual bowls, with steamed jasmine rice on the side if desired, for a complete and flavorful meal.
Nutrition Facts
Calories |
135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 4.1 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 105 mg | 8% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 573 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
