Tom Yum Soup (Thai Soup)

recipetineats.com

Cherrie J

300g / 10oz whole prawns / shrimp with heads and shells on (Note 7)

subheading: BROTH:

3 cup (750 ml) water

½ cup (125 ml) chicken stock/broth , low sodium

2 stalks of lemongrass , outer layers peeled(Note 1)

1.5 cm / 3/5" piece of galangal , cut into 4 slices (Note 2)

5 kaffir lime leaves , torn roughly (Note 3)

2 Thai or birdseye chillies (Note 4)

3 garlic cloves

subheading: SOUP ADD INS:

120g / 4oz oyster mushrooms

1 roma tomato , cut into wedges

½ white onion (medium sized), cut into wedges about 1 cm thick

1 tsp sugar

3 tbsp fish sauce (Note 5)

3 tbsp lime juice

Coriander/cilantro , for garnish

subheading: CREAMY TOM YUM OPTION:

1 ½ tbsp Thai roasted chili sauce (Nam Prik Pa, Note 6)

⅓ cup (75 ml) evaporated milk

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