Ingredients:
- Water: 450 ml
- Fresh mushrooms: 80g
- Lemongrass: 1 stick, cut into small pieces and mashed
- Galangal: 5 slices
- Kaffir lime leaves: 5
- Coconut cream: 50 ml
- Fresh prawns: 80g
- Tom Yum paste: 1 sachet (about 40g)
- Shallots: 2, sliced
- Fish sauce: 1/2 tbsp.
- Red chilies: Moderate amount
- Coriander leaves: Moderate amount
- Sugar: 1/4 tbsp.
- Lime: 3 slices
- Tea Rubs: 1 tablespoon (a blend of black tea leaves, ground lemongrass, and a pinch of sugar)
Instructions:
- Prepare the Tea Rubs: Mix the black tea leaves, ground lemongrass, and sugar to create a unique blend that will enhance the flavors of the soup. Crush the tea leaves lightly to incorporate them into the rubs.
- Boil the Broth: In a pot, bring water, mushrooms, galangal, lemongrass, kaffir lime leaves, and shallots to a boil. Simmer for 5 minutes to allow the flavors to infuse into the broth.
- Add Coconut Cream and Tom Yum Paste: Gently stir in the coconut cream and one sachet of Tom Yum paste. The coconut cream will give the soup a rich texture, while the Tom Yum paste will provide the signature hot and sour flavor.
- Add Prawns: Add the fresh prawns to the soup and simmer for about 30 seconds or until the prawns are cooked through.
- Season the Soup: Season the soup with sugar, fish sauce, lime slices, and red chilies to taste. Adjust the seasoning to achieve the desired balance of sweet, sour, and spicy flavors.
- Garnish and Serve: Garnish the soup with fresh coriander leaves just before serving. Serve hot to fully experience the vibrant flavors of this Thai classic.
Tips:
- The tea rubs add a unique aroma and depth of flavor to the soup, complementing the traditional Tom Yum flavors.
- Be sure to adjust the amount of chilies to suit your preference for heat.
- This Tom Yum Soup with Tea Rubs recipe is perfect for a quick and flavorful meal that's both satisfying and warming. The addition of tea rubs creates a memorable and aromatic twist on a classic dish.