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Spicy Tom Yum Soup
Created by: Howcan Team
Ingredients
- 4 cups of chicken or vegetable broth
- 2 stalks of lemongrass, cut into 2-inch pieces and smashed
- 4 kaffir lime leaves
- 3-4 Thai bird's eye chilies, smashed
- 1 inch of galangal, sliced
- 8-10 medium-sized shrimp, peeled and deveined
- 200g of oyster mushrooms, torn into bite-sized pieces
- 3 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 1 tablespoon of sugar
- 1 medium tomato, cut into wedges
- 1/4 cup of cilantro leaves
- 2-3 green onions, chopped
Instructions
- In a large pot, bring the chicken or vegetable broth to a boil.
- Add the lemongrass, kaffir lime leaves, Thai bird's eye chilies, and galangal to the pot. Let it simmer for 5-7 minutes to infuse the flavors into the broth.
- Add the shrimp and oyster mushrooms to the pot and cook for 2-3 minutes until the shrimp turns pink and opaque.
- Stir in the fish sauce, lime juice, and sugar. Taste and adjust the seasoning if needed.
- Add the tomato wedges and cook for another 1-2 minutes until the tomatoes are slightly softened.
- Remove the pot from the heat and stir in the cilantro leaves and green onions.
- Serve the spicy tom yum soup hot and enjoy!
Spicy Tom Yum Soup is a traditional Thai dish known for its bold flavors and aromatic spices. Originating in Thailand, this hot and sour soup has a rich history dating back to the 19th century. Renowned for its unique blend of lemongrass, kaffir lime leaves, galangal, and chili peppers, it has become a staple in Thai cuisine. Chefs like David Thompson and Andy Ricker have popularized this dish in their restaurants, showcasing its authentic flavors. The best version of this dish can be found in the streets of Bangkok, where local vendors use fresh ingredients to create the perfect balance of heat and tanginess. To make an authentic Tom Yum Soup, it's crucial to use fresh herbs and spices to capture its true essence.
30 min
4
250 calories
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