Recipe courtesy of Anan Hochindarat

Tom Yum Soup

Name: Tom Yum Soup
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 to 4 servings
Ingredients: 3 1/2 cups chicken stock; 4 thin slices fresh galangal; 2 kaffir lime leaves; 1 lemongrass stalk, smashed and sliced; 2 shallots, sliced; 1 tablespoon roasted chili paste; 2 tablespoons fish sauce; 3 tablespoons lime juice; 6 cherry tomatoes, chopped; 8 Thai chilies; 10 fresh straw or button mushrooms; 6 large whole shrimp; 2 sprigs cilantro; 2 spring onions, thinly sliced

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Level: Intermediate
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 2 to 4 servings

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Ingredients

3 1/2 cups chicken stock

4 thin slices fresh galangal

2 kaffir lime leaves

1 lemongrass stalk, smashed and sliced

2 shallots, sliced

1 tablespoon roasted chili paste

2 tablespoons fish sauce

3 tablespoons lime juice

6 cherry tomatoes, chopped

8 Thai chilies

10 fresh straw or button mushrooms

6 large whole shrimp

2 sprigs cilantro

2 spring onions, thinly sliced

Directions

Heat the stock in a saucepan and add your flavors 1 by 1: begin with the galangal, kaffir lime leaves, and lemongrass. Add the shallots, chili paste, fish sauce and lime juice. Then add the chopped tomatoes, Thai chilies and straw mushrooms and simmer for 5 minutes. Remove from the heat and stir in the shrimp. When they turn completely pink, the soup is ready. Garnish with cilantro and spring onions and serve immediately.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Anan Hochindarat, Amari Rincome Hotel, Chiang Mai