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Slow Cooker Recipes > Soup Recipes

Slow Cooker Recipe

Tom Yum

Tom Yum

Tom Yum is rated 2.2 / 5 based on 5 votes.

Print Recipe
Preparation time:
Slow Cooker Size 3.5L+
Serves: 4
Cooking time:

There is nothing more yummier than this mouthwatering soup.

Ingredients

  • 14 oz (400g) raw shrimp (raw prawns)
  • 3 stems of lemon grass (white part only)
  • 8 cups chicken stock or water
  • 5-7 bird's eye chillies
  • 5 kaffir lime leaves torn
  • 3 thin slices galangal
  • 2 teaspoons caster sugar (superfine)
  • 2 tablespoons fish sauce
  • cup tinned drained
  • straw mushrooms
  • button mushrooms
  • cup lime juice
  • coriander leaves to garnish

Steps:

  • Bruise the white part of the lemon grass stems and the stems from the chillies using a knife.
  • Place the chillies, lemon grass, lime leaves, galangal and stock in the slow cooker.
  • Cover and cook for 2 hours on High.
  • Meanwhile, peel the prawns and remove the dark vein. Keep the tails intact.
  • Add the mushrooms and prawns into the slow cooker.
  • Cook for another 5 minutes.
  • Stir in the sugar, lime juice and fish sauce.
  • Adjust the seasoning. Add more lime juice or fish sauce if needed.
  • Pour the soup into the serving bowls.
  • Garnish with coriander and serve.
  • Recipe End

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