Tom Yum Koong (Hot and Sour Soup With Shrimp)

Tom yum is one of the most favorite dishes in thailand. There are 2 kinds of Tom Yum: Clear soup and with milk for the smoother taste. This is a Thai recipe and it might be too spicy for most people, you may reduce the spices or lime juice for lighter taste.

• Ready In: 20 mins
• Serves: 2-4

Ingredients

• 10 -12  medium shrimp, peeled and deveined
• 2  stalks lemongrass
• 5 -6  kaffir lime leaves
• 3  slices galangal
• 10  button mushrooms
• 1  teaspoon salt
• 2  tablespoons fish sauce
• 3 -4  tablespoons lime juice
• 3 -5  chilies, pounded
• 4  cups water
• 1⁄3 cup coriander leaves
• 2  tablespoons  roasted  chili paste
• 1⁄2 cup milk

Directions

1. Clean and devein the shrimps. Pound lemon grass lightly and cut diagonally for 2 inches long. Tear the center part of kaffir lime leaves. Wedge mushrooms into quarters. Coarsely cut the coriander leaves.
2. Bring water to boil over medium high heat. Add salt, lemon grass, galangal, kaffir lime leaves and mushrooms for 3-5 minutes or until fragranced. Then add shrimps and quickly lower the heat to low otherwise shrimps will shrink down the size. After the shrimps is cooked turn off the heat.
3. In a serving bowl, combine fish sauce, pounded chili and lime juice. Pour the soup into the bowl and taste. Topped with coriander leaves. Serve while hot.
4. *****For thai cooking all ingredients are not to be exact. You may reduce down the spices.
5. *****You may add roasted chili pasted right after you add mushrooms into a soup and bring the soup to boil, and follow every steps until you pour the soup into a bowl then topped with milk and stir well. Then top with coriander leaves for garnish.