Tom Yum

  • 5 cups water
  • 6 or 7 kaffir lime leaves
  • 2 large stalks lemongrass, halved
  • Small knob (2 inches) of galangal, sliced into sheets
  • 1/2 pound of raw white shrimp, deviened and shelled with shells reserved
  • 7-10 small dried shrimp
  • Two tablespoons tamarind soup paste (see note)
  • Juice on one lime
  • 1 teaspoon shrimp paste (see note)
  • 2 thinly sliced shallots
  • 1 tablespoon sugar
  • Fish sauce
  • 1/2 pound button mushrooms, sliced
  • 1 can straw mushrooms
  • 1 large tomato, coarsely chopped
  • 1 teaspoon sesame oil
  • Few dashes chili oil
  • Few stalks baby corn
  • 3 thai bird chilies, finely chopped
  • 1/2 bunch of cilantro, leaves coarsley chopped with stems reserved

Bring water, lime leaves, lemongrass, cilantro stems, dried shrimp, galangal, and shrimp shells to boil in stock or soup pot. Add raw shrimp. Cook shrimp meat for 45 seconds or so, shock very briefly in ice bath, remove with slotted spoon or chopsticks and set aside.

Simmer stock for at least 30 minutes. Drain, return to pot, including a stalk of lemongrass and lime leaves, add lime juice, shrimp paste, tamarind soup paste, sugar, shallots and bring back to a boil.

Note: here are two types tamarind and shrimp pastes that I have used in the past.

Simmer and stir for a few minutes, adding more sugar and dashes of fish sauce to suit your tastes.

Add mushrooms, bird chilies, oil, corn, and tomato. Bring back to a boil. Lower and simmer for 10 minutes. Remove from heat, garnish with chopped cilantro and squeeze of fresh lime. Allow to rest for 10-20 minutes.

Serve, garnishing with shrimp. I also like to add a tablespoon or more of steamed jasmine rice, and a fresh dash of fish sauce.