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Recipe details are AI-generated from the video and may contain errors — for reference only.
Soak 2 cakes of Dongguan rice vermicelli in water for 10 minutes, then cook in boiling water for 4 minutes until tender. Drain and divide evenly into 2 large bowls.
local_fire_departmentHigh heat, 4 minutesWatch out
Drain the vermicelli as soon as soft
otherwise, overcooking will make it mushy and soggy
Add 1 tbsp cooking oil to a large pot over medium heat. Once thin and shimmering, add 1 knotted stalk of lemongrass and 1 smashed piece of galangal; sauté until fragrant.
local_fire_departmentMedium heatWatch out
Tie the lemongrass stalk tightly
otherwise, it will untie during cooking and scatter tough fibers in the soup
Add the reserved heads and shells from 10 prawns. Stir-fry over medium heat until they turn bright orange-red and release rich shrimp aroma. Add 1 tbsp Tom Yum paste and stir until evenly coated.
local_fire_departmentMedium heatWatch out
Stir-fry quickly after adding Tom Yum paste
otherwise, it burns easily on the pot bottom and turns bitter
Pouring boiling water into a hot pot creates intense steam; stand back slightly to prevent steam burns.
Pour 1L of boiling water into the pot (about two-thirds full). Bring to a rolling boil, then reduce to low heat, cover with lid, and simmer for 30 minutes to extract rich shrimp flavour.
local_fire_departmentHigh heat to boil, then low heat for 30 minutesWatch out
Must use hot boiling water
cold water will cool the hot pot rapidly and reduce broth depth
Remove pot lid. Use a skimmer or mesh strainer to remove and discard all prawn heads and shells, leaving only the lemongrass and galangal in the clear soup.
local_fire_departmentLow heatWatch out
Ensure all sharp prawn shells and heads are filtered out so they do not injure the mouth when dining.
Tear 3 kaffir lime leaves to release aroma and add to soup. Add 2 wedged tomatoes, 8 halved straw mushrooms, 1 halved chili, 2 tbsp fish sauce, and 4 fish balls. Cover and simmer for 10 minutes. Optionally remove peeled tomato skins with tongs.
local_fire_departmentLow heat, 10 minutesWatch out
Crush or tear kaffir lime leaves before adding
otherwise, the natural aromatic oils will not infuse into the soup
Stir in 2 tbsp coconut milk. Add the 10 peeled and deveined prawn bodies. Cook for about 1 minute until all prawns turn pink-red and curl up, then immediately turn off the heat.
local_fire_departmentMedium heat, 1 minuteWatch out
Do not overcook the prawns
turn off heat as soon as they turn pink and curl, or the shrimp meat will become rubbery
Turn off heat. Squeeze in juice from half to 1 fresh lime into the hot soup and stir gently. Taste and adjust acidity to preference.
Watch out
Add lime juice only after turning off heat
boiling lime juice causes it to turn bitter
Ladle hot Tom Yum soup along with prawns, fish balls, mushrooms, and tomatoes into the bowls over rice vermicelli. Garnish with 15g chopped cilantro and chili slices, then serve hot.
Watch out
Ladle carefully as the soup is scalding hot to prevent splashes.
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