This is one of my favorite soups, the classic Thai tom yum with shrimps. [Here’s the video recipe](https://youtu.be/N7rw95Q4QMY) (I’d be happy if you watch it).
**Ingredients:**
* 1 liter (34 fl oz / 4 cups) of fish broth * 15-20 shrimps * 3-5 kaffir lime leaves * 3-4 stalks of lemongrass * 30-35 grams (1/4 cup) of galangal root * 2-4 thai chili peppers * 200 grams (7 oz) of cherry tomatoes * 200 grams (7 oz) of mushrooms * 30 ml (1 fl oz) of fish sauce * juice of 1 lime (2-3 tbsp) * 5 tbsp of coconut milk * 2 cloves of garlic * 15 grams (1 tbsp) of brown sugar * 50 grams (1.7 oz) of tom yam paste * 80-100 grams (3.5 oz) of rice or noodles (for serving) * Several cilantro leaves for serving
**Cooking method:**
1. Cut the mushrooms, lemongrass and cherry tomatoes into large pieces. Cut the galangal root into medium sized pieces. Chop the chili pepper and garlic finely. Halve the lime and squeeze out the juice. 2. Boil fish broth over medium heat. While it is boiling, heat the tom yam paste in a frying pan with the oil. 3. When the broth comes to a boil, reduce the heat a little and start adding the ingredients. First the galangal root, kaffir lime leaves, lemongrass and garlic. Then add the heated tom yam paste and stir the soup. Cook for a few minutes. 4. Then add the chili peppers, mushrooms and cherry tomatoes. Stir and simmer for another 5 minutes. 5. Now add shrimps. Important: after this, the soup should not be simmered for more than 2 minutes. Immediately add the remaining ingredients: fish sauce, sugar, lime juice and coconut milk. Mix well, turn off the heat and let the soup rest for 5 minutes. Tom Yam is ready, serve it with rice or noodles. Bon appetit!
1 Comment
This is one of my favorite soups, the classic Thai tom yum with shrimps. [Here’s the video recipe](https://youtu.be/N7rw95Q4QMY) (I’d be happy if you watch it).
**Ingredients:**
* 1 liter (34 fl oz / 4 cups) of fish broth
* 15-20 shrimps
* 3-5 kaffir lime leaves
* 3-4 stalks of lemongrass
* 30-35 grams (1/4 cup) of galangal root
* 2-4 thai chili peppers
* 200 grams (7 oz) of cherry tomatoes
* 200 grams (7 oz) of mushrooms
* 30 ml (1 fl oz) of fish sauce
* juice of 1 lime (2-3 tbsp)
* 5 tbsp of coconut milk
* 2 cloves of garlic
* 15 grams (1 tbsp) of brown sugar
* 50 grams (1.7 oz) of tom yam paste
* 80-100 grams (3.5 oz) of rice or noodles (for serving)
* Several cilantro leaves for serving
**Cooking method:**
1. Cut the mushrooms, lemongrass and cherry tomatoes into large pieces. Cut the galangal root into medium sized pieces. Chop the chili pepper and garlic finely. Halve the lime and squeeze out the juice.
2. Boil fish broth over medium heat. While it is boiling, heat the tom yam paste in a frying pan with the oil.
3. When the broth comes to a boil, reduce the heat a little and start adding the ingredients. First the galangal root, kaffir lime leaves, lemongrass and garlic. Then add the heated tom yam paste and stir the soup. Cook for a few minutes.
4. Then add the chili peppers, mushrooms and cherry tomatoes. Stir and simmer for another 5 minutes.
5. Now add shrimps. Important: after this, the soup should not be simmered for more than 2 minutes. Immediately add the remaining ingredients: fish sauce, sugar, lime juice and coconut milk. Mix well, turn off the heat and let the soup rest for 5 minutes. Tom Yam is ready, serve it with rice or noodles. Bon appetit!