Tom Yum Soup
Source: Domestic God Archive
Yields
4.0 servings
Ingredients
2.0 litres Weak Chicken Stock
2.0 stalks Lemongrass
(finely chopped)
4.0 leaves Kaffir Lime Leaves
(finely chopped)
1.0 tbsp Galangal
(chopped or grated)
2.0 tsp Tom Yum Paste
6.0 tbsp Fish Sauce
3.0 tbsp Fresh Lime Juice
300.0 grams Chicken or Prawns
(sliced or whole)
150.0 grams Button Mushrooms
(sliced)
Optional
Instructions
1
Simmer the stock with galangal, lime leaves and lemongrass until fragrant.
10 mins2
Add the meat, fish and mushrooms. Simmer until cooked through. For prawns this takes only about 1 minute.
3
Now season: add Tom Yum paste, lime juice and fish sauce. Taste and adjust — you want a balance of sweet, sour, salty and spicy. Add more of what it needs.
4
Serve with rice noodles or a wedge of lime.