Tom Yam

Here’s a simple Tom Yum Goong (Shrimp Tom Yum) recipe, which captures the essence of this flavorful Thai soup:

Ingredients:

• 8 large shrimp (peeled and deveined, leaving tails on)
• 4 cups water or chicken broth
• 2 stalks lemongrass (cut into 2-inch pieces and smashed)
• 3-4 kaffir lime leaves (torn into pieces)
• 1 thumb-sized piece of galangal (sliced thinly)
• 2-3 Thai bird chilies (crushed or chopped; adjust for spice level)
• 1 cup mushrooms (sliced; straw or button mushrooms work well)
• 1-2 tomatoes (cut into wedges)
• 2 tablespoons fish sauce (or to taste)
• 2-3 tablespoons lime juice (freshly squeezed)
• 1-2 teaspoons sugar (optional, to balance flavors)
• Fresh cilantro (chopped, for garnish)
• 1-2 tablespoons chili paste (optional, for a spicier, richer flavor)
• Coconut milk (optional, for creamy Tom Yum Nam Khon version)

Instructions:

1. Boil the broth: In a medium pot, bring water or chicken broth to a boil.

2. Infuse the flavors: Add lemongrass, kaffir lime leaves, galangal, and chilies to the boiling broth. Let it simmer for 5-7 minutes until the broth becomes fragrant.

3. Add mushrooms and tomatoes: Add the mushrooms and tomatoes to the broth and let them cook for about 3 minutes.

4. Add shrimp: Drop in the shrimp and cook until they turn pink, about 2-3 minutes.

5. Season the soup: Stir in fish sauce, lime juice, and sugar (if using). Taste and adjust with more fish sauce (for saltiness), lime juice (for sourness), or sugar (for sweetness) according to your preference.

6. Optional – for creamy version: If you want the creamy version (Tom Yum Nam Khon), add 2-3 tablespoons of coconut milk and stir well.

7. Serve: Remove from heat, ladle the soup into bowls, and garnish with fresh cilantro.

Enjoy your homemade Tom Yum!

Feel free to adjust the ingredients based on your taste preferences, especially the heat and sourness!