Blue Elephant Tom Yam Sour and Spicy Soup

Name: Blue Elephant Tom Yam Sour and Spicy Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 serving(s)
Ingredients: 500 ml water; 1 chicken stock cube; 5 g galangal, sliced; 1 lemongrass, sliced and crushed; 2 kaffir lime leaves; 2 small red chilies, crushed; 8 mushrooms, quartered; 6 prawns, headless; 1 1/2 tablespoons fish sauce; 20 g chili paste; 1 tablespoon lime juice; 5 g coriander leaves

Submitted by Karen Elizabeth

"A friend gave me some sample curry pastes from the company Blue Elephant:Royal Thai Cuisine, and oh joy, they have recipes on the back! This one uses the Tom Yam Chili Paste(Hot), the description reads "Combined with lemongrass and galanga, this aromatic paste will give you a hot and sour "Tom Yam" soup..". Kaffir lime leaves are available in most Asian supermarkets. Storing it here, when I've made it, I'll update."

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photo by Baby Kato

Ready In:: 25mins
Ingredients:: 12
Serves:: 2

ingredients

500 ml water
1 chicken stock cube
5 g galangal, sliced
1 lemongrass, sliced and crushed
2 kaffir lime leaves
2 small red chilies, crushed
8 mushrooms, quartered
6 prawns, headless
1 ¹⁄₂ tablespoons fish sauce
20 g chili paste
1 tablespoon lime juice
5 g coriander leaves

directions

Bring 500 ml water to the boil, add chicken stock cube.
Add sliced galangal, lemongrass, kaffir lime leaves, crushed chillies and quartered mushrooms.
Bring back to the boil.
Add prawns, fish sauce and chilli paste.
Simmer until cooked through.
Remove from heat, add lime juice.
Garnish with fresh coriander.

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Reviews

This is a wonderful recipe Karen. So much flavor. This soup tastes just like the one from our favorite Thai restaurant. It was so quick and easy to make, using ingredients that I always have on hand. So happy to have found this recipe, my picky dh is in heaven, this is his favorite soup. Thank you so much for sharing another recipe that has gone into my Best of 2015 Cookbook. Kudos to you. Made FYC 2015.

Baby Kato
The ONLY kind of soups we enjoy eating in summer are southeast Asian - because they are so light and fragrant and don't 'weigh you down' at all. This soup was perfectly fresh and took all of 10 minutes to make. A winner in my book.

evelynathens

RECIPE SUBMITTED BY

Karen Elizabeth

Born in Scotland, brought up travelling, settled in RSA and brought up my family here, an IT son and 2 horsey daughters! Assorted animals, currently two dogs, a cat, a Bearded dragon, two corn snakes, multiple fish, and two Bengal finches. Oh, and a horse :D Work fulltime; in my spare time (if I'm not running around with youngsters) love to cook, often use the weekends to cook for the week. Love to entertain. my husband is a sports fanatic, enjoys helping in the kitchen and absolutely loves to eat the results!! I was a late starter, in my 30's when I started cooking, so I have brought my children up to Cook from an early age! And they all cook very well :D Also love to read, garden, browse fleamarkets, esp. antique markets, love to sit in the sun with a cappucino and a good book! Want to retire to the coast.....one day..... <img src=http://imagecache2.allposters.com/images/pic/APG/576-21387~Ooooodles-of-Noodles-Posters.jpg alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /> <img src=http://i3.photobucket.com/albums/y73/BabzyBC/Siggy/Recipezaar/JJJ-Done.jpg alt= /> <img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/banner-smalltemp.jpg alt= /> <img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/unratedpart.jpg alt= /> <img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/turmerictag-small.jpg?t=1225271033 alt= /> <img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/mushroombanner-smallpic.jpg alt= /> <img src=http://i196.photobucket.com/albums/aa130/nowsonexitmusic/soupbanner-small.jpg?t=1227755026 alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/Copyofskewered.jpg border=0 alt=Photobucket /> <img 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