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IngredientsMethod
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🇬🇪 GeorgiaSoups

🍜 Tom Yum Soup

Fragrant tom yum with coconut milk, served with prince prawns and salmon cubes. Batch yield 7L; shelf life 6 shifts.

ShellfishFish

Ingredients

Batch (7L)

  • •150ml Sunflower oil
  • •120g Fresh garlic, finely chopped
  • •200g Fresh ginger or galangal, sliced
  • •300g Onion, diced
  • •800g Tom yum paste
  • •6L Chicken or vegetable stock
  • •1L Coconut milk
  • •4–5 stalks lemongrass
  • •15–20 kaffir lime leaves
  • •1kg Mushrooms, sliced
  • •500g Cherry tomatoes, halved
  • •150ml Fish sauce
  • •40g Brown sugar
  • •200ml Lime juice
  • •30g Fresh coriander, chopped

Per serving

  • •5 (peeled, tail on)
  • •40g cubes

Garnish

  • •Chopped parsley or coriander

Plating

Soup bowl on a large plate. Takeaway: soup and salad bowl.

PlateBowl

Notes

  • •Yield 7L. Shelf life: 6 shifts.

Equipment

  • Boiler table
  • Large spoon

Method

  1. 1Heat the oil in a large pot and add the onion, garlic and ginger.
  2. 2Cook gently for about 5 minutes until fragrant but not browned.
  3. 3Add the tom yum paste and cook 2–3 minutes, stirring continuously.
  4. 4Add the lemongrass, kaffir lime leaves and stock. Simmer 20–25 minutes, then remove the lime leaves and large ginger pieces.
  5. 5Add the mushrooms and cherry tomatoes and simmer 5 minutes.
  6. 6Add the coconut milk and simmer — do not boil.
  7. 7Add the fish sauce, brown sugar and lime juice.
  8. 8For service, add 5 peeled and 40g cubes per bowl.
  9. 9For hot holding: reheat to 75°C before holding at 70–75°C. Leave lemon leaf, lemongrass and ginger in the pot and remove before serving.