Tom Yum Pho

Tom Yum Pho Recipe

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About Tom Yum Pho Recipe:

Spicy, tasty Tom Yum broth that's savory. This delicious dish is prepared from lemongrass stalks,garlic cloves,shallots, kaffir lime leaves,prawns,fresh rice noodles,spices and sauces.

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  • 17 Ingredients
Adjust Servings :

Ingredients for Tom Yum Pho Recipe

  • 1 ounce One piece of galangal, cut into 1/4 in thick slices
  • 3 stalks lemongrass, cut on a bias into 1/4 in thick slices
  • 2 large cloves of garlic
  • 1 Shallot
  • 5 kaffir lime leaves, torn with the stems still attached
  • 1 teaspoon chicken stock powder
  • 1/2 cup fresh straw mushrooms halved
  • 1 pound prawns, kept whole
  • 3 bird eye chilis, sliced on a bias
  • 1/2 cup sliced onion
  • 3 tablespoon lime juice
  • 3 tablespoon fish sauce
  • 1 teaspoon tom yum paste
  • 1.30 pound fresh rice noodle
  • sprig A few cilantro, chopped
  • As required Salt, pepper
  • 1 lime, cut into wedges
  • 18g Fat(2.56%)
  • 117g Protein(16.73%)
  • 536g Carbs(76.92%)
  • 22g Fiber(3.15%)
  • Other(0.65%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Tom Yum Pho Recipe


Grill the galangal, garlic, and shallot on open flame (eg. Grill over a gas jet burner at low heat) till slightly burn on the skin. Then rinse and peel off the black bits.


Place all grilled things and therefore the lemongrass into a pot stuffed with half a dozen cups (1.5 liters) water and produce to a boil. Lower the warmth and simmer for seven minutes to bring out the aroma.


Add the kaffir lime leaves and chicken broth powder. Flip the warmth to high, add the mushroom and prawns and cook for two minutes till the prawns flip orange-red. Then add chilis, tom yum paste and onion and cook for an additional one minute. Put off the warmth.


Add juice and fish sauce whereas off heat to keep up the fragrance whereas avoid creating the broth bitter. Divide the noodle into the serving bowls. Ladle the recent soup over.


Garnish with some shredded cilantro.