Tom Yum Recipe

Crush the lemongrass stalks with the flat side of a knife, trim ends, and cut into 2–3 pieces each. Peel and smash shallots lightly. Tear kaffir lime leaves once to release oils. Slice galangal into 3–4 thin rounds.

In a medium pot, bring 6 cups of water or stock to a gentle boil over medium-high heat. Add the sliced galangal, crushed lemongrass, smashed shallots, torn kaffir lime leaves and whole bird’s eye chilies. Reduce heat to a simmer and cook uncovered for 10–12 minutes to infuse the broth.

After the broth has simmered and is fragrant, add the sliced mushrooms and quartered tomatoes to the pot. Simmer for 3–4 minutes until mushrooms begin to soften and tomatoes release some juice.

Add the peeled, deveined shrimp to the simmering broth. Cook for 2–3 minutes until shrimp turn pink and opaque. Do not overcook.

Turn the heat to low. Remove one or two pieces of galangal and lemongrass if desired for easier eating (they’re fibrous). Season the soup with 3 tablespoons fish sauce, 1 teaspoon palm or brown sugar, and 1 teaspoon roasted chili paste if using. Stir gently to combine.

Remove the pot from heat. Stir in 3 tablespoons fresh lime juice, tasting and adjusting: add more fish sauce for saltiness, more lime for sourness, or extra sugar for balance. The final flavor should be a bright balance of spicy, sour and salty.

Ladle soup into bowls and garnish with chopped cilantro and sliced green onions. Serve immediately while hot.