Ingredients:
- 2 liters of water
- 4 stalks of lemongrass
- 1 inch chunk of galangal
- 10 kaffir lime leaves
- 10 Thai chilies
- 5 cloves of garlic
- ½ kilo shrimp
- 300 grams of oyster mushrooms
- 2 roma tomatoes
- 2 white onions (medium-sized)
- 2 teaspoons of sugar
- 8 – 12 tablespoons of fish sauce (depending on your taste)
- 8 – 12 tablespoons of lime juice (10 – 15 limes)
- Handful of cilantro
Creamy Tom Yum Version:
- 3 tablespoons canned Thai roasted chili sauce (nam prik pao น้ำพริกเผา)
- 10 tablespoons evaporated milk
Instructions:
- In a large pot, bring the water to a boil.
- Add the lemongrass (lightly smashed), galangal (sliced), kaffir lime leaves, Thai chilies (lightly crushed), and garlic (smashed). Let it simmer for about 10 minutes to infuse the flavors.
- Add the shrimp, oyster mushrooms, tomatoes (quartered), and onions (quartered). Cook until the shrimp turn pink and are cooked through, and the vegetables are tender.
- Season with sugar, fish sauce, and lime juice according to your taste preferences.
- For the creamy version, stir in the canned Thai roasted chili sauce and evaporated milk. Taste and adjust the seasoning if needed.
- Serve hot, garnished with cilantro leaves.
Note: Taste test the soup before serving, as you may need to add more lime juice or fish sauce to balance the flavors, especially in the creamy version where the milk and roasted chili sauce can affect the sourness and saltiness.
Enjoy your creamy Tom Yum Goong!