Tom Yum Spicy Soup

To make a vegetarian or vegan version of Tom Yum Spicy Soup, you can substitute the seafood with tofu or additional vegetables like bell peppers and zucchini. Replace the chicken stock with vegetable broth, and use soy sauce instead of fish sauce for a similar umami flavor.

Tom Yum Spicy Soup pairs wonderfully with Thai jasmine rice or a side of spring rolls. You can also serve it with a fresh Thai salad or some crispy fried tofu to complement the spicy flavors of the soup.

To store leftover Tom Yum Spicy Soup, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. Reheat on the stove or in the microwave, adding a splash of water or broth if it thickens.

Yes, if you can't find certain ingredients, you can substitute lemongrass with lemon zest, galangal with ginger, and kaffir lime leaves with lime zest. For the chili paste, you can use sriracha or another hot sauce, adjusting the amount to your spice preference.

To make Tom Yum Spicy Soup, start by cleaning and deveining the tiger prawns. Prepare your vegetables by slicing the tomatoes, shallots, and chili. In a pot, bring chicken stock to a boil and add lemongrass, galangal, kaffir lime leaves, shallots, and chili. Simmer for 5 minutes, then add the prawns, tomatoes, and mushrooms. Cook until the prawns are pink, then stir in chili paste, fish sauce, and sugar. Simmer for another 5 minutes, finish with fresh milk and lime juice, and garnish before serving.