Sawadi ka, today we invite you to taste delicious Thai flavors as Tom Yum. It is an excellent and very popular Thai soup. It’s made with fresh coconut milk, all type of vegetables and shellfish.

You may not have seafood on hand. In that case, you can substitute it with chicken or even make the Tom Yum soup veggie version with mushrooms and/or tofu.

The Emulsionizer filter allows us to make the main ingredient, a natural and fresh coconut milk in 5 minutes. Then add the ingredients to flavor the soup and make it more tasty and nutritious.

Ingredients for the Tom Yum soup:

tom yum soup and a rice bowl

  • 1/2 liter of water
  • 100g grated dry coconut
  • 1 lemon leaf
  • a piece of lemongrass
  • 2 cloves of garlic
  • 1 small onion
  • a piece of carrot
  • a piece of cauliflower
  • 2 mushrooms
  • 7 prawns
  • 1 chilly (optional)
  • 1/2 lemon juice
  • soy sauce
  • 1 teaspoon of sugar
  • A pinch of salt

Preparation time: 15 minutes

Preparation of the coconut milk:

  1. Fill the Emulsionizer jar with 1/2 liter of hot water (80º) and insert the stainless steel filter.
  2. Add the coconut, a pinch of salt and a teaspoon of sugar and blend for 1 minute.
  3. Once blended, leave it to marinate for 3 minutes and finish the filtering with the mortar.  Reserve.
    P.D: Please recycle the remaining coconut pulp for cooking or add to a yogurt, salads, etc.

Preparation of the Tom Yum:

  1. Chop and rinse the vegetables.
  2. Heat up a cup of homemade coconut milk in a saucepan and add the vegetables.
  3. After adding the vegetables, add the flavorings; soy sauce, chicken paste (optional), lemon leaves, and lemongrass.
  4. Boil the soup for about 5 minutes.
  5. After 3 minutes, add some prawns, a bit of lemon juice and chilly (optional).

Serve the soup with a bowl of rice. It´s delicious!