Thai Tom Yam Soup
Servings: 4
Ingredients
- 1.5 cups chicken broth
- 7 - 8 large shrimp de-shelled and de-veined leaving the head and tail section intact
- 6 – 7 pieces kaffir lime leaves freshly torn into pieces and lightly bruised
- 2 sticks lemongrass pound the thick part to release the flavours and slice into pieces
- 7 – 8 slices fresh galangal thinly slice
- 10 slices abalone mushroom drained and halved. Add more if you love mushroom.
- 1 tablespoon nam prik pao
- 3 – 4 tablespoons lime juice or more to taste
- 2 tablespoons fish sauce or more to taste
- 5 - 6 pieces red padi small fresh sliced
- Cilantro / coriander leaves)
Instructions
- In a medium saucepan, bring the broth to a very gentle boil over low-medium heat for 3 minutes.
- Add in lemongrass, galangal, and kaffir lime leaves to the broth; simmer for 5 mins to allow the taste of spices fully infused into the soup.
- Add the mushrooms.
- Stir in Nam Prik Pao.
- Add the fish sauce, chilies and lemon juice. Simmer for another 5 mins and have a taste. If you prefer richer flavor, feel free to add in more spices and condiments.
- Add in the shrimps and slowly stir it till the flesh is firmed and turn opaque.
- Switch off the heat and stir in the cilantro leaves.