Tom Yum

Ingredients

• Chicken or fish stock 800 ml
• Shrimp, peeled 200 g
• Mushrooms, halved 150 g
• Lemongrass, bruised 2 stalks
• Galangal, sliced 4 slices
• Kaffir lime leaves 4
• Thai chilies, crushed 3
• Fish sauce 3 tbsp
• Lime juice 3 tbsp
• Nam prik pao (chili paste) 1 tbsp
• Cilantro to garnish

Instructions

1. 1

   Bring the stock to a boil with lemongrass, galangal and torn lime leaves and simmer 5 minutes to infuse.

2. 2

   Add the mushrooms and crushed chilies and simmer 3 minutes.

3. 3

   Stir in the chili paste until dissolved and the broth turns fragrant and reddish.

4. 4

   Add the shrimp and cook 2 to 3 minutes until just pink and opaque.

5. 5

   Turn off the heat and season with fish sauce and lime juice, tasting for a hot, sour and savory balance.

6. 6

   Garnish with cilantro and serve immediately.