Tom Yum, one of the most popular dish in the Thai cooking dishes. This soup should be intensely and flavorful with sour, salty and spicy hot. You can adapt kind of meat you prefer and with the flavor, you can add more spice or less depend on your preference.
1 ½-2 pound peeled shrimp
1 sweet or yellow onion cut chunk
3 stalks lemongrass, cut into 2- inch length
8 pieces sliced galangal
5-10 kaffir lime leaves, rough tear
3-5 garlic cloves, crushed
1-2 tomatoes cut 8 pieces, chunk
4 table spoon ketchup
1 fresh lime or lemon, juiced
Thai red chilies or roasted dried chilies cut half
3-5 scallions, cut into 1inch length
cilantros, cut in to ½ inch length, set a side along with scallions
3 teaspoon sea salt or Himalayan salt or fish sauce
How to make Tom Yum broth:
In a large saucepan, add 32 oz of water chicken broth or plain water with 2 tablespoon tamarind, seeded. (If you want to use lime juice instead, add to the end of cooking).
Add lemongrass, galangal, crushed garlic and kaffir lime leaves and bring it to boil, cook until the stock is fragrant. Stir tamarind until started to break down and mix evenly along with other herbs for 10 minutes.
Move from stove and filter it into another saucepan.
In the large saucepan, bring Tom Yum broth to a boil over medium-high heat.
When the stock is boiling, add tomatoes and onion.
Add roasted chilies, stir it for 2-3 minutes until it turns aromatic.
Add salt and ketchup in the boiling soup
Pour peeled shrimp in the pot, cook for few minutes.
Once it’s cooked, spoon it in to a large bowl and garnish with cilantros and scallions and squeeze some lime or lemon if prefer more of sour.
Serve with steamed jasmine rice or enjoy by itself!