by Austin Carter
New Recipe
- Prep Time: 15 minutes - Cook Time: 20 minutes - Total Time: 35 minutes - Course: Soup - Cuisine: Thai - Servings: 4 - Calories: 150 kcal
– Large Pot – Cutting Board and Knife – Strainer – Serving Bowls
– 4 cups water – 2 stalks lemongrass smashed – 3 kaffir lime leaves – 1-inch piece of galangal or ginger sliced – 2 Thai chilies smashed (adjust according to spice preference) – 2 tablespoons fish sauce – 1 teaspoon sugar – 200 g shrimp peeled and deveined – 1 cup mushrooms sliced – 1 tomato cut into wedges – 1 lime juiced – Fresh cilantro for garnish
1. In a large pot, bring water to a simmer. Add lemongrass, kaffir lime leaves, galangal, Thai chilies, fish sauce, and sugar. Allow it to simmer for 10-15 minutes to infuse the flavors. 2. Strain the broth to remove the solid ingredients, leaving a clear and fragrant base.
3. Return the strained broth to the pot and bring it back to a simmer. Add shrimp, mushrooms, and tomato wedges. Cook until the shrimp turns pink and opaque. 4. Squeeze lime juice into the soup and stir. Taste and adjust the flavor with more fish sauce, sugar, or lime juice if needed. 5. Serve the Tom Yum Soup hot, garnished with fresh cilantro.