Preparation time: 30 minutes
Servings: 3-5
Tom yum is a popular hot and sour Thai soup. The broth is made by using a generous amount of spices and herbs, which makes it extra flavourful. Many version of tom yum exist, but the most famous one is tom yum kung, which is made with shrimps. Try it now!
INGREDIENTS
- 2 liters water
- 4 lemongrass stalks
- 2½ cm galangal
- 10 lime leaves
- 10 chili peppers
- 5 garlic cloves
- ½ kg shrimps
- 300g oyster mushrooms
- 2 roma tomatoes
- 2 onions
- 2 tsp sugar
- 8-12 Tbsp fish sauce
- 8-12 Tbsp lime juice
- Handful of cilantro, chopped
PREPARATION
Bring 2 liters of water to a boil.
In the meantime, remove the outermost leaf of the lemongrass. Lightly pound the lemongrass to release the flavors. Then slice it diagonally into strips of 2½ cm. Take about 1 thumb-sized chunk of the galangal root, and chop it into slices. Coarsely break the lime leaves to help release their flavor. Remove the stem of the chili peppers. Then either slice the peppers in two pieces, or give them a little pound on your cutting board. Remove the seeds if you prefer less spicy soup.
Add the lemongrass, galangal, lime leaves, garlic and chilies to the water. Put on the lid so it starts to boil and release all the herb flavors quicker. Boil the soup with all the herbs in it for about 10 minutes, and you can go ahead and add in the shrimps and turn the fire to low. Then add the pre-rinsed mushrooms.
Slice the tomatoes and onions into chunky wedges, and add them to the soup. Lightly skim the foam off the soup. Boil the soup for about 2 to 3 minutes. Then add fish sauce, followed by sugar. Boil the soup for another minute, then turn off the heat. The mushrooms and onions should be soft.
Add lime juice to the soup. Lastly, add the cilantro, and stir.