INGREDIENTS:
3 medium-sized FRESH shrimps
1 tablespoon shallots (skin removed)
1 cup chicken broth
1 stalk of smashed lemon grass
1/2 table spoon lime juice
3 lime leaves (center vein removed)
1 tablespoon of sliced galangal
1/2 table spoon coriander
1/2 coriander roots
1/2 cup sliced tomatoes
1/4 cup straw mushroom
1 tablespoon smashed Thai chilies
a drop of chili paste (your choice)
2 small roasted chillies
pinch of salt (depending on your level of salt)
a drop of fish sauce (your choice)
1 and 1/2 tablespoon milk
PROCEDURE:
1. Boil the broth.
2. After rapid boiling, add the lime leaves, lemon grass stalks, lime leaves, galangals, tomatoes and shallots for 5 minutes.
* Meanwhile, boil the mushroom in plain water.
3. Once the herbs reveal the taste, add the shrimp and pinch of salt.
4. Add the mushroom to the soup.
5. Wait until the shrimp turns orange.
6. Add the fish sauce.
7. Remove from the heat.
8. Add lime juice, chili paste, smashed fresh chillies.
* For milk version:
Mix milk, dried chillies, and additional of fish sauce and lime if needed.
9. Serve the soup hot.
Tom Yum Goong is best served in a traditional Thai serving pot to keep the spices alive and the aroma all over the place.
