Tom Yum Soup

Instructions

1. 1

   Prepare the aromatics: remove the tough outer layers of the Lemongrass and cut into 2-inch pieces, then bruise each piece firmly with the flat side of a Knife. Smash the Garlic cloves and chilies. Slice the Galangal. Tear the Kaffir Lime Leaves in half — this releases their fragrance.

2. 2

   In a large Saucepan, combine the Chicken Broth and Water over medium-high heat. Add the Lemongrass, Galangal, Kaffir Lime Leaves, smashed chilies, and Garlic. Bring to a boil.

3. 3

   Once boiling, reduce the heat to medium and let the broth simmer for 10 minutes to fully infuse all the aromatics. The broth should smell intensely fragrant.

4. 4

   If using, stir in the Thai Roasted Chili Paste until dissolved — it adds a rich, smoky depth. Then add the Sugar and Fish Sauce. Taste the broth; it should be savory and slightly salty at this stage (the Lime Juice will add sourness next).

5. 5

   Add the Mushrooms and Tomato wedges (if using). Simmer for 3 minutes until the Mushrooms are just tender.

6. 6

   Add the Shrimp and Green Onions. Cook for 2–3 minutes, just until the Shrimp are pink and curled. Do not overcook — Shrimp go from perfect to rubbery quickly.

7. 7

   Remove the Pot from the heat. Stir in the fresh Lime Juice. Taste and adjust seasoning: more Fish Sauce for saltiness, more Lime Juice for sourness, a pinch more Sugar to balance. The broth should be a vibrant balance of sour, salty, and spicy.

8. 8

   Ladle the soup into bowls. Garnish generously with fresh Cilantro. Serve with Lime wedges on the side.

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