bohemianwanderer – When you’re unsure what to eat for dinner, a jar of shop-bought tom yum paste can be your best friend. This paste delivers a perfect balance of sweet, sour, and spicy flavors that can rescue any meal. You can easily find tom yum paste in supermarkets, Asian stores, or online. By mixing it with stock, you create a quick and delicious version of classic Thai tom yum soup.
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This recipe takes just 15 minutes from start to finish, making it ideal for busy evenings. You can swap proteins or vegetables to suit what’s in your fridge. For example, use chicken instead of prawns or add different mushrooms depending on availability.
The prawns do not need to be deveined for this recipe, which saves time. However, if you prefer, you can remove the intestinal tract before cooking. The soup remains flavorful either way. This flexible recipe combines dried rice noodles, eggs, mushrooms, beansprouts, and coriander for a satisfying meal. It’s simple, nutritious, and packed with authentic Thai flavors thanks to the tom yum paste.
Step-by-Step Preparation and Serving Tips for Tom Yum Soup
Start by soaking 100 grams of dried rice noodles according to the package instructions. While the noodles soak, boil water using a kettle. Use this boiling water to cook the eggs and prepare the broth. Place two eggs in a saucepan filled with cold water and a teaspoon of salt. The water should just cover the eggs. Bring it to a boil, cover, and then reduce the heat to a gentle simmer. Cook the eggs for six minutes for a soft but set yolk. After cooking, drain the hot water and cool the eggs under running cold water. Peel the eggs, slice them in half, and set aside.
In another saucepan, pour 750 ml of boiling water and stir in 3 tablespoons of tom yum paste. Taste the broth and add more paste if needed, adjusting the spice and sourness to your liking. Bring the broth to a boil and add 165 grams of raw prawns. Poach them gently for 30 seconds or until they turn pink and are just cooked through. Next, stir in 100 grams of thinly sliced shiitake mushrooms. Remove the saucepan from heat to prevent overcooking.
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Drain the noodles and divide them between two bowls. Pour the hot broth with prawns and mushrooms over the noodles. Add 50 grams of fresh beansprouts and top with the halved eggs. Garnish with 15 grams of picked coriander leaves to finish. Serve the soup immediately while hot. This quick tom yum soup brings restaurant-quality flavor into your kitchen with minimal effort. In the future, you can experiment by adding different vegetables or swapping proteins to keep this dish exciting. It’s a reliable, tasty choice for any weeknight dinner emergency.
