Originally, Tom-Yum Koong (hot and sour shrimp soup) was a very simple soup. Cooking in Thai villages or fishing villages. The way they cook was to boil water, add galangal and lemongrass to reduce raw meat taste. Can cook with any kinds of meat either one or many kinds. Then, seasoning to taste with lime juice, salt, chilli powder, and crushed hot fresh chillies. Later on, the soup has been developed to season with chicken broth and fish sauce, which the rest is still the same.

Serve 2

Prep time: 15 minutes

Cook time: 15 minutes

Ingredients:

• 10 medium shrimps, peeled and deveined
• 1   cup button mushroom, slices
• 2 ½ cups stock
• 5-6 fresh galangal, thinly sliced
• 2   stalks lemongrass, cut into pieces
• 2-3 kaffir lime leaves, torn
• 3   heads of shallots, crushed
• 2   cilantro roots
• ¼   cup roasted chili paste
• 3   tbsp. concentrate tamarind juice
• 1-2 tbsp. fish sauce
• 2 tbsp. evaporated milk
• 1-2 tbsp. fresh lime juice
• 3-4 bird chilis, crushed (optional)
• 2-3 cilantro leaves

Preparations:

In a medium pot, put galangal, lemongrass, kaffir lime leaves, crushed shallots, cilantro roots, crushed fresh chili, and chili paste into stock. Bring to a boil for 5 minutes.

Add the mushroom and let it boil for 3-5 minutes, then add shrimps. When boiling again, add fish sauce, evaporated milk and tamarind juice, continuing cooking on the heat about 2-3 minutes. Remove from heat and add lime juice.

Before serving, garnish with cilantro leaves. Serve hot!