Tom Yum Soup

Ingredients

• •1 lb Shrimp
• •4 cups Chicken stock
• •150 g Mushrooms
• •2 stalks Lemongrass
• •3 slices Galangal
• •4 pieces Kaffir lime leaves
• •5 pieces Thai chilies
• •30 ml Fish sauce
• •5 pieces Thai chili
• •60 ml Lime juice
• •3 tbsp Tom Yum paste
• •0.25 cup Cilantro

Instructions

1. 1

   Bruise lemongrass stalks by crushing slightly. Slice galangal into rounds. Tear kaffir lime leaves to release oils. Slice mushrooms and prepare shrimp.

   💡 Bruising releases essential oils. Dont skip the kaffir lime leaves - they are the signature aroma.} (Cook for 2-4 min at medium (350-375°F))

2. 2

   Bring 6 cups chicken or shrimp stock to boil. Add lemongrass, galangal, lime leaves, and stalk onions. Simmer 10 minutes to infuse flavors.

   💡 The long simmer extracts maximum fragrance from aromatics. Taste the broth - it should smell amazing.} (Cook for 8-12 min at 212°F (rolling boil))

3. 3

   Add mushrooms and cook 3 minutes. Add shrimp and cook until pink, about 2 minutes. Stir in Tom Yum paste and fish sauce.

   💡 Add shrimp last - they cook quickly. Overcooking makes them tough.} (Cook for 2-4 min at medium (350-375°F))

4. 4

   Remove from heat. Add lime juice (start with 3 tbsp), Thai chilies, and cilantro. The soup should taste sour, spicy, and savory.

   💡 Lime juice goes in last - cooking dulls the bright acidity. Adjust to balance the flavors.} (Cook for 2-4 min at medium (350-375°F))

5. 5

   Serve immediately in heated bowls. Garnish with extra cilantro, lime wedge, and straw mushrooms if desired.

   💡 Serve in preheated bowls - the soup cools fast. The aromatics are meant to be eaten, not chewed.} (Cook for 2-4 min at medium (350-375°F))