Tom yum soup

Ingredients

• Shrimp (peeled and deveined)300 g
• Lemongrass (stalks)2 pieces
• Lime (juice)60 ml
• Button mushrooms (sliced)150 g
• Fresh chili (Thai bird's eye)2 pieces
• Fish sauce30 g
• Galangal (freshly sliced)30 g
• Water or shrimp stock1000 ml
• Kaffir lime leaves4 pieces
• Brown sugar10 g
• Fresh cilantro10 g
• Fine salt1 g

Allergens

Crustaceans, Fish
May contain traces of: Celery.

Method

1. Prepare the aromatics: lightly bruise the base of the lemongrass stalks and cut them into 5 cm segments; thinly slice the galangal.
2. In a large pot, bring the water or stock to a boil over high heat.
3. Add the lemongrass, galangal, kaffir lime leaves, and lightly bruised chilies. Simmer for 5 minutes to infuse the broth with flavors.
4. Add the button mushrooms and cook for about 3 minutes over medium heat.
5. Stir in the brown sugar and fish sauce, mixing well to dissolve the sugar and balance the savory profile.
6. Submerge the shrimp in the liquid and cook for about 2 minutes, or until they become opaque and turn pink.
7. Turn off the heat and immediately stir in the fresh lime juice to preserve its acidity and aroma without letting it turn bitter from boiling.
8. Taste and adjust salt if necessary. Serve the soup hot, garnishing each bowl with fresh cilantro leaves.