Also known hot and creamy soup, Tom Yum Soup, is a delicious, spicy Thai soup. I will admit, the first time I tried it before going to Thailand, I was not a huge fan of the taste. But after trying the authentic soup in Thailand, it is now quite possibly my favorite soup. We have made it several times since returning from Thailand. Not only is it delicious but it is also healthy.
100 g of chicken or shrimp
2 tbs sliced lemon grass
3-4 keffir lime leaves
14-16 fresh chilies smashed or pounded*
2 tsp chicken stock
60 g of oyster mushrooms
1 tbs sliced galangal
2 tbs cilantro and spring onion
100 g of onion & tomato cut into quarters
2 tbs fish sauce
1 c water
1 c coconut cream
2 tbs fish sauce
3 tsp sugar
2 tsp Thai chili paste
*Adjust depending on your tastes
Prepare ingredients on a plate like above. Slice tomatoes, onion and mushrooms in 1 inch pieces. Place in 1 pile.
Remove the center stem on the kaffir leaves and tear into several pieces. Slice the purple end of the lemon grass into diagonal slices until you have sliced all of the purple. Slice the 1 to 2 of the chillies diagonally. Pace in a pile.
Slice the lime and put aside.
If using chicken, slice into small peices. If using shrimp peel or leave unpeeled as desired. Set aside.
Add 1 cup of water & 1 cup of coconut cream to the pot.
Add chicken stock and the kaffir lime leaves, lemon grass, galangal and chilly pile. Add remaining whole chillies as well.
After the water and coconut cream is boiling, add tomatoes, onions, mushrooms and chicken.
Add fish sauce, sugar, Thai chili paste and lime juice. (Squeeze limes then throw in the pot)
Taste. Add cilantro and spring onions.