Tom Yum Recipe

Inspired by 9 Thai Cuisine

Time30m

Serves4

Spicy lemongrass broth with mushroom and galangal

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Ingredients

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Tom Yum Ingredients

4 cups Water

2 stalks Lemongrass stalks, trimmed and smashed

2 slices Galangal, sliced

4 leaves Kaffir lime leaves, torn

3 chilies Bird's eye chilies, smashed

7.05 oz (200 grams) Mushrooms, sliced (such as straw or shiitake)

2 tablespoons Fish sauce

3 tablespoons ReaLime juice

1 cup Fresh cilantro, chopped

7.05 oz (200 grams) Shrimp, peeled and deveined (optional)

Method

Preparation Directions

Prepare the Broth

In a large pot, add the water, lemongrass, galangal, kaffir lime leaves, and bird's eye chilies. Bring to a boil over high heat.

Simmer

Once boiling, reduce heat to medium and let it simmer for about 10 minutes to allow the flavors to infuse.

Add Mushrooms and Shrimp

Add the sliced mushrooms and shrimp (if using) to the broth. Cook for an additional 5-7 minutes until the shrimp is cooked through and mushrooms are tender.

Season and Serve

Stir in the fish sauce and lime juice. Taste and adjust seasoning if needed. Remove from heat, garnish with fresh cilantro, and serve hot.