A combination of spicy, salty, and sour flavors, this soup is a real treat for the taste buds. If you don’t want your soup too spicy, don’t add the sliced chilies—leave them whole and just use them to garnish.
Serves 4 Prep Time 15 minutes Cooking Time 10 minutes
1 cup shrimp, cooked, and 3 cups stock reserved
1 stalk lemongrass
1 medium onion
4 thin slices ginger
4 shiitake mushrooms, cut into strips
5 sprigs cilantro, stalks only (leaves reserved for garnish)
2 kaffir lime leaves
1 cup coconut cream
2 finger chilies, sliced diagonally (optional)
1 tablespoon tom yum paste
4 tablespoons fish sauce (patis)
juice from 2 limes
12 quail eggs, cooked and peeled
1 Peel and devein raw shrimp; set aside. Put heads in a stockpot and simmer in 3 cups water for 10 minutes. Strain stock and discard shrimp heads. Reserve stock.
2 Pour shrimp stock back into pot and bring to a boil. Cut lemongrass into 5- to 6-inch-long pieces. Using the back of your knife, pound lemongrass and bruise to release flavor. Tie lemongrass into knots to make them easier to remove later on. Add lemongrass, onion, and ginger slices to pot and let stock boil for 5 minutes. Remove lemongrass and onion.
3 Add mushrooms to pot and let it boil again. Add cilantro stalks and kaffir lime leaves. (You can opt to leave them whole with the stems on or add the leaves only.)
4 Add coconut cream, chilies, and tom yum paste. Season with fish sauce. Add shrimp and turn off heat. Add lime juice to pot just before serving.
5 To serve, divide quail eggs and shrimp among bowls. Ladle soup into serving bowls and garnish with cilantro leaves.
Photography by Miguel Nacianceno | Food Preparation by Myke “Tatung” Sarthou of Chef Tatung’s | Prop Styling by Liezl Yap | Props from Saizen
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