Cooking like a Thai!

Tom Yum is probably the most famous of Thai soups and is popular not only in
Thailand but in Thai restaurants worldwide. It is a clear, sour soup flavored with
fragrant lemon grass, fresh galangal root and kaffir lime leaf. This potent herbal
mixture is well known for its medicinal properties.

Tom Yum Goong is the most well-known variety of Tom Yum and makes use of
shrimp (in Thai: goong or kung) as the main ingredient of the dish but you may also
use firm flesh fish, chicken or mushrooms for a vegetarian version.

Ingredients

• 500 g. water
• 200 g. shrimps, medium to large size, shelled
and de-veined
• 10 g. fresh lemongrass
• 10 g. fresh galangal root (sliced ) Preparation
• 2 fresh kaffir lime leaves
• 1 fresh shallot • Bring water to boil.
• 100 g. straw mushrooms • Add the lemon grass, galangal, kaffir lime leaf, shallot, chili peppers.
• 50 g. ripe tomato, cut into wedges • Add the lime juice. Taste to adjust the seasoning, adding fish sauce to
• 10 g. fresh cilantro taste
• 5 fresh Thai chili peppers
• Boil for 2 minutes.
• 1 tbsp. fish sauce
• • Add the shrimp, straw mushrooms, tomatoes, bring to a boil and cook
2 tbsp. lemon juice
3 minutes.
• Turn off the heat. Garnish with cilantro and serve hot.

Serves 1 to 2.