Tom Yum Kung

Ingredients

• Mild Chili Spice ½ pieces
• Galangal 0 oz
• Red cocktail cherry 4 pieces
• Lemongrass ½ pieces
• Fresh Mushrooms 4 pieces
• Kaffir Lime Leaves 0 oz
• Tom Yum Chili Paste 1 tablespoon
• Fish Oil 2 spoons
• Lime ½ pieces
• Tiger shrimp in brine 5 pieces
• Chicken Broth 10 fl oz
• Ocean salt to taste
• Raw cane sugar 1 tablespoon
• Coconut Milk 10 fl oz
• Cilantro 0 oz
• Vegetable Oil 1 tablespoon

Step-by-Step Guide

Step 1

Cut the galangal into large pieces and the lemon grass into thin slices.

Step 2

Grate the chili along with the seeds.

Step 3

Cut the mushrooms into quarters. Tear the leaves off the cilantro.

Step 4

Peel the shrimp, removing the shells and the black vein along the back, leaving the tails on for presentation.

Step 5

Stir the coconut milk well in the jar.

Step 6

In a preheated oven-safe pot, add the galangal, lemon grass, chili, lime leaves, and pour in the broth.

Step 7

Let it simmer for a few minutes, then add coconut milk (it's better to use canned coconut milk, as it's thicker).

Step 8

When the soup comes to a boil again, add the mushrooms and Tom Yum paste.

Step 9

It's best to cook over the highest heat without holding back.

Step 10

Then squeeze in half a lime, add the shrimp and 2 tablespoons of fish sauce, season with salt if needed, and toss in a few pinches of cane sugar.

Step 11

Serve on plates, garnish with cilantro, and accompany with steamed rice.