Tom Yummy

by

Tenina Holder

POSTED February 12, 2019 (LAST UPDATED October 14, 2020)

Serves

6

Total Time

55mins

Calories

366

This traditional Thai style hot and sour soup is just what the doctor ordered. With a rich chicken broth and juicy steamed shrimp, every sip brings hints of lemongrass, garlic, ginger and chili.

recipe-image

    INGREDIENTS


  • Galangal icon
    Galangal

    30 g (about ¼ cup)peeled, chopped

  • Lime icon
    Lime

    2 (about 200 g)zest of, juice of

  • Chinese cabbage icon
    Chinese cabbage

    ½ (about 420 g)shredded

  • Red bell pepper icon
    Red bell pepper

    ½ (about 75 g)sliced

  • Cilantro icon
    Cilantro

    as neededfinely chopped

  • Lemongrass stalk icon
    Lemongrass stalk

    2 (about 24 g)

  • Kaffir lime leaves icon
    Kaffir lime leaves

    3 (about 1 g)

  • Chili paste icon
    Chili paste

    25 g (about 1 ½ tablespoons)

  • Fresh chili icon
    Fresh chili

    3 (about 60 g)

  • Shallot icon
    Shallot

    75 g (about 1 ¾)

  • Palm sugar icon
    Palm sugar

    10 g (about 10)

  • Shrimp paste icon
    Shrimp paste

    25 g (about 1 ¼ tablespoons)

  • Fish sauce icon
    Fish sauce

    20 g (about 1 ⅛ tablespoons)

  • Extra virgin olive oil icon
    Extra virgin olive oil

    35 g (about 2 ⅝ tablespoons)

  • Cilantro icon
    Cilantro

    ¼ cup (about 7 g)

  • Garlic clove icon
    Garlic clove

    4 (about 24 g)

  • Ginger icon
    Ginger

    30 g (about ¼ cup)

  • Water icon
    Water

    1 L (about 1 kg)

  • Canned tomatoes icon
    Canned tomatoes

    400 g (about 1)

  • Prawns icon
    Prawns

    1 kg (about 1000)

  • Shiitake mushrooms icon
    Shiitake mushrooms

    200 g (about 10)

  • Baby corn icon
    Baby corn

    100 g (about 12 ½)

  • Lime icon
    Lime

    6 wedges

    METHOD


  • 1. Add lemongrass stalk, kaffir lime leaves, galangal, chili paste, fresh chili, shallot, palm sugar, shrimp paste, fish sauce, extra virgin olive oil, cilantro and lime to the TM5 bowl
  • 2. Blend - approx 30 sec, speed 5
  • 3. Blend - approx 1 min, speed 6
  • 4. Scrape down sides of TM5 bowl
  • 5. Cook with MC in place - approx 15 min, Varoma, speed 2
  • 6. Then add garlic clove, ginger, water, canned tomatoes and fresh chili to the TM5 bowl
  • 7. Add prawns to the varoma dish
  • 8. Steam - approx 15 min, Varoma, speed 2
  • 9. Then add shiitake mushrooms and baby corn to the varoma dish
  • 10. Cook - approx 15 min, Varoma, speed 2
  • 11. Serve
  • 12. Garnish with chinese cabbage and red bell pepper
  • 13. Sprinkle with cilantro
  • 14. Top with lime

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