SOUP - Tom Yum Goong

By Aemelia

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Ingredients

5 cups Chicken Broth
300 g Prawns, shelled and deveined
30 g Galangal, sliced
2 stalk Lemongrass, sliced
5 Kaffir Lime Leaves, torn
3 Tbsp Roasted Chili Paste
150 g Oyster Mushrooms
2 ripe Tomatoes, quartered
6 Thai Birds-Eye Chilies
4 Tbsp Fish Sauce
Lime juice to taste
1 Tbsp Coriander leaves, chopped
2 stalk scallions, sliced
Sea Salt to taste

Details

Adapted from seasaltwithfood.com

Preparation

Step 1

Bring the chicken broth to a boil in a large pot. Add the galangal, lemongrass and Kaffir lime leaves. Simmer for about 15 to 20 minutes.

Then add the roasted chili paste and the birds-eye chilies. Simmer for another 10 minutes.

Add the tomatoes, mushrooms, prawns, fish sauce, lime juice, scallions and bring it to a boil again. Season with sea salt or more lime juice. Serve immediately and top with coriander leaves.