with shrimp and fish
Description
Perfect for lunch. The fish broth gives the "Tom Yum" soup a rich seafood flavor, making it more interesting and nutritious. Thai soup is not reheated, so it is recommended to prepare it fresh each time. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the ingredients for making Tom Yum soup. Use any sea fish. Gut it, remove the scales, and rinse thoroughly.
- 2
Step 2
Prepare the flavor base for the broth. Cut off the coriander stems. Halve the cherry tomatoes. Slice the red onion into thin strips. Soak dried shiitake mushrooms in water beforehand to rehydrate them. Slice the oyster mushrooms. Cut the red pepper in half lengthwise and remove the core and seeds. Mince the garlic.
- 3
Step 3
Pour a small amount of vegetable oil into a saucepan and add the vegetables, lightly sautéing them for a few minutes. To enhance the flavor, you can add kaffir lime leaves, lemongrass, galangal root, or ginger to the soup.
- 4
Step 4
Pour water into a saucepan and add the gutted fish. Cook the broth until the fish is done. Then remove the coriander stems and cooked fish from the broth. Remove the skin and bones from the fillet and divide into portion pieces.
- 5
Step 5
Add the "Tom Yum" paste to the prepared soup base. Stir and pour in the coconut milk.
- 6
Step 6
Bring the soup to a boil. Adjust the taste by adding fish sauce. Add the fish fillet and peeled shrimp to the boiling broth. After a couple of minutes, remove the "Tom Yum" soup from the heat.
- 7
Step 7
Serve the "Tom Yum" soup hot, sprinkled with coriander leaves.
- 8
Step 8
Serve hot pepper and lime separately with the soup. If the soup seems too spicy, boiled rice will help to tone down the heat.