Tom Yum Soup
Serves 1
Directions
- 1Peel the outer layers of the lemongrass, cut off the leafy ends, and bruise the stalks. Fold the lime leaves in half lengthwise and remove the stems. Clean the galangal and cut into 5 slices. Peel the shallot and cut into quarters.
- 2Bring the chicken stock to a boil, add the lemongrass, shallots, galangal, and lime leaves, and cook for 2 minutes. Remove most of the aromatics from the broth, leaving a few pieces behind.
- 3Add the straw mushrooms to the broth and cook for 1 minute.
- 4Add the shrimp, fish sauce, thai chili paste, evaporated milk, and lime juice.
- 5Finish the soup with chopped cilantro.
Ingredients
- 2 stalk lemongrass
- 5 whole kaffir lime leaf
- 5 slice galangal
- 1 whole shallot
- 3 cup chicken stock
- 1 can straw mushroom
- 6 whole large shrimp
- 1 tbsp fish sauce
- 1 tbsp thai chili paste
- 1/2 cup evaporated milk
- lime juice (optional)
- to taste cilantro, chopped
- 2 whole thai chili pepper
Tips
- Use head-on, shell-on shrimp for preferred flavor.