Tom Yum Soup

Name: Tom Yum Soup
Ingredients: 2 quarts chicken broth; 4 stalks lemongrass; 10 Thai chile peppers, seeded and minced; 5 cloves garlic, crushed; 10 kaffir lime leaves, torn; 1 (1 inch) piece galangal, thinly sliced; 1 1/2 pounds raw shrimp, deveined; 1/2 pound fresh oyster mushrooms, stemmed and sliced; 2 medium white onions, cut into large slices; 2 Roma tomatoes, cored and chopped; 1/2 cup fish sauce, or more to taste; 2 tablespoons white sugar; 1 bunch fresh cilantro, chopped; 1/2 cup fresh lime juice, or more to taste

14 ingredients

3 steps

Ingredients

2 quarts chicken broth
4 stalks lemongrass
10 Thai chile peppers, seeded and minced
5 cloves garlic, crushed
10 kaffir lime leaves, torn
1 (1 inch) piece galangal, thinly sliced
1 1/2 pounds raw shrimp, deveined
1/2 pound fresh oyster mushrooms, stemmed and sliced
2 medium white onions, cut into large slices
2 Roma tomatoes, cored and chopped
1/2 cup fish sauce, or more to taste
2 tablespoons white sugar
1 bunch fresh cilantro, chopped
1/2 cup fresh lime juice, or more to taste

Directions

1

Bring broth to a boil in a large pot.
2

Remove the outermost leaf from each stalk of lemongrass. Pound stalks to release flavor; cut into 1-inch lengths. Add the lemongrass, Thai chiles, garlic, lime leaves, and galangal to the broth. Cover and boil for 10 minutes.
3

Reduce heat and add shrimp, mushrooms, onions, and tomatoes to the broth. Boil for 3 minutes. Add fish sauce and sugar; cook for 2 minutes more and remove from heat. Stir in cilantro and lime juice.