Tom yum
01
Broth preparation
Begin by heating a large pot over medium heat. Add about 4 cups of vegetable broth.
Crush 2-3 stalks of lemongrass and cut them into 2-inch pieces, then add to the pot. Slice about an inch of galangal and toss it in. Add 4-5 kaffir lime leaves, tearing them to release their flavor.
Allow the broth to simmer gently for 10-15 minutes. This infuses the broth with the flavors of herbs and spices.
02
Adding the aromatics and protein
After the broth is fragrant, add 1-2 Thai bird chilies, crushed.
Add 200 grams of fresh shrimp, sliced into bite-sized pieces. Shrimp, cook until they turn pink and are just cooked through.
03
Season the soup
To season the soup, stir in 2-3 tablespoons of fish sauce and a teaspoon of sugar to balance the flavors.
Let the soup simmer for an additional 5-7 minutes so that the mushrooms are cooked and the tomato softens.
04
Final touches and serving
Remove the pot from the heat before adding the final ingredients. Squeeze in the juice of one or two limes, depending on how sour you like your soup.
If you prefer the creamy version of Tom Yum, add half a cup of coconut milk for a richer, smoother texture.
Finally, garnish the soup with a handful of fresh cilantro, chopped.