Tom Yum

Name: Tom Yum
Ingredients: 4 cups water; 3 stalks lemon grass crushed with a pestle; 6 lime leaves torn into three strips; 1 galangal 5cm knob of, root, sliced thinly and lightly crushed; 4 chili padis, sliced in half and lightly crushed; 4 mushrooms small buttom, halved; 300 grams shrimps shelled and deveined; 2 limes small, juiced; 4 tablespoons fish sauce; 2 teaspoons sugar; mung bean vermicelli soaked in hot water for ten minutes

11 ingredients

2 steps

Ingredients

4 cups water
3 stalks lemon grass crushed with a pestle
6 lime leaves torn into three strips
1 galangal 5cm knob of, root, sliced thinly and lightly crushed
4 chili padis, sliced in half and lightly crushed
4 mushrooms small buttom, halved
300 grams shrimps shelled and deveined
2 limes small, juiced
4 tablespoons fish sauce
2 teaspoons sugar
mung bean vermicelli soaked in hot water for ten minutes

Directions

1

1. In a large pot, bring the water to boil. Add lemon grass, lime leaves and galangal. Let boil for about 2 minutes to allow flavours to infuse and mingle. Add fish sauce, chili and sugar.
2

2. Keeping the water boiling, add mushrooms, shrimps and lime juice. Taste and adjust accordingly- soup should be slightly spicier and sourish than sweet and salty. Add softened vermicelli and serve immediately. Serves 4