Tom Yum Soup

Tom Yum Soup

    • 4 Cups water
    • 3 Stalks lemon grass, crushed with a pestle
    • 6 Lime leaves, torn into three strips
    • 1 5cm Knob of galangal root, sliced thinly and lightly crushed
    • 4 Chilli padis, sliced in half and lightly crushed
    • 4 Small button mushrooms, halved
  • 300g Shrimps, shelled and deveined
  • 2 Small limes, juiced
  • 4 tbsp Fish sauce
  • 2 tsp Sugar
  • Mung bean vermicelli, soaked in hot water for ten minutes

Method –  In a large pot, bring the water to boil. Add lemon grass, lime leaves and galangal. Let boil for about 2 minutes to allow flavours to infuse and mingle. Add fish sauce, chili and sugar. Keeping the water boiling, add mushrooms, shrimps and lime juice. Taste and adjust accordingly- soup should be slightly spicier and sourish than sweet and salty. Add softened vermicelli and serve immediately. Serves 4



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