Thai Tom Yum Soup: A Spicy and Sour Delight

 

Thai Tom Yum Soup: A Spicy and Sour Delight

Ingredients:

• 4 cups chicken or vegetable broth
• 1 lemongrass stalk, cut into 2-inch pieces and smashed
• 3-4 slices galangal (or ginger)
• 3-4 kaffir lime leaves, torn
• 2-3 Thai bird's eye chilies, smashed (adjust to taste)
• 200g (7oz) shrimp, cleaned and deveined
• 200g (7oz) mushrooms, sliced
• 1 medium tomato, cut into wedges
• 1 small onion, sliced
• 2-3 cloves garlic, minced
• 2-3 tablespoons fish sauce (adjust to taste)
• 1-2 tablespoons lime juice (adjust to taste)
• 1 teaspoon sugar
• Fresh cilantro leaves, for garnish

Instructions:

1. In a pot, bring the chicken or vegetable broth to a boil.
2. Add the lemongrass, galangal (or ginger), kaffir lime leaves, and Thai bird's eye chilies to the boiling broth. Let it simmer for about 5-10 minutes to infuse the flavors.
3. Add the shrimp, mushrooms, tomato, onion, and minced garlic to the pot. Cook until the shrimp turns pink and the mushrooms are tender.
4. Season the soup with fish sauce, lime juice, and sugar. Adjust the flavors to your liking by adding more fish sauce for saltiness or lime juice for sourness.
5. Remove the lemongrass, galangal (or ginger), and kaffir lime leaves.
6. Serve hot, garnished with fresh cilantro leaves.