This easy tom yum soup recipe delivers the hot, sour, savoury balance Thai food is known for, in about 30 minutes. We start off with Rishi’s tom yum paste (prik pao), load it with mushrooms and prawns, then finished with creamy evaporated milk, toasted dried chilli, chilli padi, kaffir lime leaves and a generous splash of lime juice.
What you’ll learn
- How to balance fish sauce, tom yum paste (prik pao) and lime juice
- How evaporated milk gives a creamy finish without a heavy coconut flavour
- Why you add lime juice only after switching off the heat
- Add the lime juice off the heat to keep its flavour bright instead of bitter.
- Swap prawns for a seafood mix (squid, fish, clams) for variety.
- Adjust chilli padi to your spice tolerance. 5g is mild-medium, 10g is fiery.
