Tom Yum Soup

Aromatic Thai hot and sour soup with lemongrass, kaffir lime leaves, galangal, mushrooms and shrimp or chicken. The balance of sour, salty, spicy and savory makes tom yum unforgettable.

Ingredients

• 1 liter chicken or seafood stock
• 2 lemongrass stalks, cut into 5 cm pieces and bruised
• 4 kaffir lime leaves
• 3 slices galangal
• 2–3 Thai chilies
• 200 g shrimp or chicken, sliced
• 200 g mushrooms, halved
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp tom yum paste (nam prik pao)
• Cilantro to garnish

Method

1. 1
   Bring stock to a simmer with lemongrass, kaffir lime leaves, galangal and chilies – simmer 10 minutes to infuse.
2. 2
   Add mushrooms and cook 2 minutes. Add shrimp or chicken and cook until done.
3. 3
   Season with fish sauce, lime juice and tom yum paste.
4. 4
   Garnish with cilantro and serve hot.