Spicy Devil'S Tom Yum Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Spicy Devil'S Tom Yum Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Spicy Devil'S Tom Yum Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 pounds tiger prawns with heads
• and shells
• 4 cups water
• 2 tablespoons vegetable oil
• 1 tablespoon minced garlic
• 2 stalks fresh lemon grass, tough
• outer leaves removed and and
• white part slightly crushed
• 5 lime leaves
• 5 shallots, thinly sliced
• 5 slices galangal
• 10 chile padi (bird's eye chiles),
• thinly sliced
• 1 tablespoon Asian red chili paste
• 1 skinless, boneless chicken
• breast half - cut into cubes
• 1/4 cup lime juice
• 2 large squid, cleaned and sliced
• into rings
• 1/2 (15 ounce) can baby corn,
• drained
• 1/2 (6 ounce) can whole straw
• mushrooms, drained
• 3 fresh tomatoes, quartered
• 1/2 cup coconut milk
• salt to taste
• Wash the prawns, remove the heads, shells, and black veins, and
• retain the heads. Set the cleaned prawns aside. Place the prawn
• heads in a large saucepan or soup pot with the water, bring to a

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

boil, and boil over high heat to reduce the stock and concentrate the flavor, about 15 minutes

Step 2: Technique & Execution

Strain out the prawn heads and discard

Step 3: Technique & Execution

Heat the vegetable oil in a large skillet over medium heat; cook and stir the garlic, lemon grass, lime leaves, shallots, galangal, and red chilies until the shallots are translucent and the seasonings are fragrant, about 3 minutes

Step 4: Technique & Execution

Stir in the chili paste, cook and stir for 1 minute, and add the chicken breast and lime juice

Step 5: Technique & Execution

Stir well to evenly mix in the chili paste, and let the mixture simmer for 5 minutes

Step 6: Technique & Execution

Pour the seasoned chicken-lime juice mixture into the prawn stock, and bring to a boil over medium-low heat