Extra Spicy Clear Soup Thai Tomyam Prawn Recipe

The taste of this clear soup Thai tomyam is almost the same as the common red coloured one. Red soup tomyam has chilli paste or chilli powder added but for this type of tomyam, only cili padi (bird eye chilli) are used. Somehow, I prefer the clear soup tomyam. It might not look as good as the red soup tomyam but the taste is simply delicious. My eldest son loves tomyam and this Clear Soup Thai Tomyam is his favourite!

I added in super spicy red cili padi (birdeye chilli) to give the soup EXTRA KICK! lol

Ingredients

Prawns, 5 Medium size

Lemongrass, 2 pcs, smashed

Onion, 1 pc, cut into four

Daun Sup (celery), 3 stalks

Tomato, 1 pc, cut into four

Nampla (Thai Fish Sauce), 2 teaspoons

Water, 4 bowls

Lime juice from 3 limes

Tamarind paste, add water

Salt to taste

Sugar to taste

Kaffir Lime Leaves, 5 pcs

Red Cili Padi (Bird Eye chilli), 5 pcs

Pour water into pot and bring to a boil. Add serai (lemongrass), onions and nampla. Boil for a short while. Add tomato, tamarind water, salt, sugar, red cili padi, nampla and kaffir lime leaves. Put in the celery (daun sup), prawn and lime juice. Boil for a short while. Serve with steamed rice while stil hot.