Tom Yum Goong

Ingredients

• •1 lb Large shrimp
• •4 bruised Lemongrass stalks
• •5 torn Kaffir lime leaves
• •3 pieces Galangal slices
• •5 whole Thai chilies
• •6 cups Mushrooms
• •4 tbsp Fish sauce
• •3 tbsp Lime juice
• •1 tbsp Tom Yum paste
• •4 cups Coconut milk
• •1 handful Fresh cilantro

Instructions

1. 1

   Bring chicken stock to a boil. Add lemongrass, galangal, and kaffir lime leaves.

   💡 The balance of sour, spicy, salty, and sweet is essential. Taste and adjust as you go.

2. 2

   Add mushrooms and cook for 3 minutes until tender.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.

3. 3

   Add shrimp and cook until pink, about 2-3 minutes. Do not overcook.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.

4. 4

   Remove from heat. Stir in fish sauce, lime juice, and chili paste. Adjust to taste.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.

5. 5

   Add tom yum paste and stir well. The heat from the broth is enough to cook the paste.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.

6. 6

   Garnish with cilantro and serve immediately. Add extra chilies on the side.

   💡 Taste and adjust seasoning throughout. Quality ingredients make all the difference.