Tom Yum Soup Recipe

Ingredients

• 4 cups chicken stock (or use shrimp stock)
• 4 Thai chili peppers (or use any spicy pepper available to you - see recipe notes)
• 4 tablespoons fish sauce
• 3 tablespoons Thai chili paste (nam prik pao)
• 1 tablespoon chili oil ((or use chili crisp))
• 3 lemongrass stalks (chopped and smashed)
• 3 makrut lime leaves
• 2 garlic cloves (smashed)
• 1 teaspoon fresh chopped galangal
• 15 ounces straw mushrooms (I used canned, drained, but you can use fresh)
• 12 medium shrimp (peeled and deveined)
• Juice from 1 small lime
• For Garnish/Finish: Chopped fresh cilantro, fish sauce, chili oil, chili flakes
• 1/2 cup evaporated milk ((or use 1/2-1 cup coconut milk))

Steps

1. 1

   Add the chicken stock (or shrimp stock) to a large pot along with the peppers, fish sauce, chili paste, chili oil, lemongrass, lime leaves, garlic and galangal. Bring to a boil, then reduce heat and simmer for 10 minutes. You can simmer longer if you'd like to develop more flavor. Strain, if desired.

2. 2

   Add the mushrooms and cook for 3 minutes.

3. 3

   Add the shrimp and lime juice. Simmer for 2 minutes, or until the shrimp is cooked through.

4. 4

   Serve into bowls and top with chopped fresh cilantro, a drizzle of fish sauce and chili oil, and chili flakes (if desired).

5. 5

   When you add the shrimp and lime juice (step 3), add the condensed milk.