Tom Yum

Ingredients

• Galangal 0 oz
• Ginger 0 oz
• Lemongrass 0 oz
• Garlic 0 oz
• Banana Leaves 6 pieces
• Coconut Milk 5 fl oz
• Tom Kha paste 5 oz
• Water 25 fl oz
• Tamarind Paste 0 oz
• Palm Sugar 0 oz
• Fish Oil 0 fl oz
• Seafood cocktail 15 oz
• Oyster Mushrooms 5 oz
• Tomatoes 1 piece
• Thai Bird's Eye Chili 1 piece
• Meyer Lemon Juice to taste
• Rice to taste

Step-by-Step Guide

Step 1

Pour water into a pot and place it over heat. You can use any broth instead of water. Slice the galangal and ginger, crush them with a knife, and add them to the pot.

Step 2

Bruise the lemongrass with a knife and slice it. Peel the garlic and crush the cloves with a knife. Tear the kaffir lime leaves by hand. Add everything to the pot.

Step 3

At this point, you can add the coconut milk. Bring the entire mixture to a boil. The milk and water should become a smooth, uniform consistency.

Step 4

Add the tom yum paste to the soup and stir well. The tom yum paste is acidic. If you add it to the broth and then pour in milk, it will curdle. Therefore, it should only be added afterwards.

Step 5

Add tamarind paste, palm sugar, salt to taste, and most importantly — fish sauce.

Step 6

Strain the broth. The base for tom yum is ready. Do not freeze the broth, as it will separate after thawing. However, it can be stored in the refrigerator for up to 3 days. Place the broth back on the stove.

Step 7

Add the seafood and cook for one minute. Then, add the finely chopped oyster mushrooms to the soup. Cook for another minute.

Step 8

Add chopped cilantro and coarsely chopped tomatoes. To make the soup spicier, add a little bird's eye chili. You can also add a splash of freshly squeezed lemon juice if you want more lemon flavor and acidity. Tom Yum is usually served with boiled rice to temper the spiciness. Additionally, it acts as a sort of scrub, as it cleanses our throat of spicy food particles. Plus, rice serves as a kind of Asian bread.