Tom Yum

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Ingredients

• 4 cups water
• 3 stalks lemon grass, crushed with a pestle
• 6 lime leaves, torn into three strips
• 1 5cm knob of galangal root, sliced thinly and lightly crushed
• 4 chili padis, sliced in half and lightly crushed
• 4 small buttom mushrooms, halved
• 300g shrimps, shelled and deveined
• 2 small limes, juiced
• 4 tbsp fish sauce
• 2 tsp sugar
• Mung bean vermicelli, soaked in hot water for ten minutes

1. In a large pot, bring the water to boil. Add lemon grass, lime leaves and galangal. Let boil for about 2 minutes to allow flavours to infuse and mingle. Add fish sauce, chili and sugar.
2. Keeping the water boiling, add mushrooms, shrimps and lime juice. Taste and adjust accordingly- soup should be slightly spicier and sourish than sweet and salty. Add softened vermicelli and serve immediately. Serves 4

• 
  ingylee says

  I love Tom Yum so much, thank you for the easy recipe!

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