SOUP - Tom Yum Goong

By Aemelia

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.