Ingredients
- 1 litre chicken stock
- 40g Fresh galangal, peeled and chopped into thin coins
- 8 kaffir lime leaves, whole
- 2 Stalks of lemon grass, white part only, bruised and cut into 3cm pieces
- 60g lemon juice
- 20g fish sauce
- 1 or 2 Fresh red chilli, roughly chopped
- 300g Prawns, peeled and deveined
- 150g champignons, sliced in half
- Fresh coriander and sliced fresh chilli, to serve
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place chicken stock, galangal, lime leaves and lemon grass into TM bowl and cook for 5 minutes, 100 degrees, REVERSE, speed 2.
Add lemon juice, fish sauce and chilli and cook for 3 minutes, 100 degrees, REVERSE, speed 2.
Place TM simmering basket into TM bowl and place prawns in basket. Cook 5 minutes, 100 degrees, REVERSE, speed 2.
Add champignons and cook a further 3 minutes, 100 degrees, REVERSE, speed 2.
Remove basket and place the prawns and champignons into thermoserver.
Taste to see if extra lemon juice, fish sauce or chilli is needed. It should have a hot and sour flavour.
Strain the remaining liquid through the simmering basket into the thermoserver and discard the aromatics.
Garnish with fresh coriander and extra sliced fresh chilli if using.
SEE TIPS BELOW FOR VARIATIONS
Tip
**VARIATIONS**
Spicy Chicken Soup (Tom Yum Gai) - replace prawns with 400g chicken fillets (breast or thigh) cut into 2cm pieces and cook in basket as per the recipe for 13 minutes and continue with the rest of the recipe.
Spicy Pork Soup (Tom Yum Mu) and Spicy Beef Soup (Tom Yum Nua) - replace prawns with 300g sliced meat strips and cook in basket as per the recipe for 11 minutes and continue with the rest of the recipe.
This is a traditional authentic Tom Yum which is meant to be hot and sour - adjust aromatics if a less punchy flavour is preferred.
If you make this recipe please feel free to leave a comment and rating - I appreciate all feedback!
Come and check out my facebook page "Aussie TM5 Thermomixer" for more great recipes, hints and tips 
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
nralph83:Actually Tom Yum should not be sweet - its hot and sour not sweet and sour. But nice to know it can be varied into a good sweet and sour
Anne Marie Tully
Yum yum. I made this with chicken thighs, I used 5 small birds eye chillies, added extra lemon juice at the end. It was so good, definitely going to make this again. Numb lips and a runny nose, awesome
This recipe is amazing! I made the chicken version. I did add about 1 teaspoon tamarind paste and ened up using 2 limes (juiced) extra. Thank you for sharing. I'm going to be making this one again.
Delicious soup. I added some wontons, some udon noodles, shreded carrot and zucchini. I used chicken instead of prawns. I also added about a tablespoon of sweet soy. I reduced the lemon juice to 30ml. Lovely flavour and top marks from my husband.
Absolutely delicious! A firm favourite
Forgot to give it 5 stars
Great flavours however will use lots more chilli as not spicy enough. Added rice vermicelli to bowls at serving. If you do this I suggest you make double the amount of broth. This way it make a complete meal.
Very nice & super easy
A beautiful soup with definite authentic flavours! In saying that, next time I think I'll minimise the ginger - a ginger lover through and through, it's just a little too strong.
I also found I had to add 20g palm sugar to give it the sweet & sour taste.
This is my new fave! Love love love how tasty and delicious this is and that I can make this at home now and it is so quick and easy it's easier to make this than go order Thai takeout!! Thanks Tanya!!!
@thermotwinning
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