Originally From
Sprung From
Tom Yum Kung | Thai Hot and Sour Soup Recipe | MANALI + TERRY
3-4
- 200g shelled shrimp (about ½ pound)
- 50g oyster mushrooms or straw mushrooms (2 ounces)
- 3-4 pieces thinly sliced galangal (Thai ginger)
- 1 stalk lemon grass, lower portion, cut into 1 inch, crushed
- 1-2 kaffir lime leaves, remove the stalk and tear into pieces
- 1 tbsp chopped coriander and spring onions
- 1/2 medium onion, cut into quarters
- 1 small tomato, cut into quarters
- 2 tbsp fresh lime juice
- 2 tbsp thai chili paste
- 1 tbsp fish sauce
- 1 tsp sugar
- 2 cups water
- 1 tsp chicken stock
Add water, chicken stock, kaffir lime leaves, lemon grass, galangal and chilies, in a pot and let it come to a boil.
2. After 1 minute of boiling or until you can smell the herbs, add tomatoes, large onion, mushrooms and shrimp, continue boiling for 1 to 2 minutes
3. Add fish sauce, sugar, thai chili paste and lemon juice; stir well to ensure all sauces have dissolved. Adjust to your taste, all 4 flavors should be balanced (spicier = more chili paste, sweeter = more sugar, sour = more lime and saltier = more fish sauce) and simmer for another minute
4. Turn off the heat and pour it all into a serving bowl. Top with coriander and spring onions.
5. Enjoy while it’s still hot!
2. After 1 minute of boiling or until you can smell the herbs, add tomatoes, large onion, mushrooms and shrimp, continue boiling for 1 to 2 minutes
3. Add fish sauce, sugar, thai chili paste and lemon juice; stir well to ensure all sauces have dissolved. Adjust to your taste, all 4 flavors should be balanced (spicier = more chili paste, sweeter = more sugar, sour = more lime and saltier = more fish sauce) and simmer for another minute
4. Turn off the heat and pour it all into a serving bowl. Top with coriander and spring onions.
5. Enjoy while it’s still hot!
