Tom Yum Goong Recipe

Ingredients

• 5 Cups Water
• 1 teaspoon Salt ((Have more on hand))
• 1/4 Yellow Onion (Sliced)
• 1 Stalk Lemongrass ((Cut into 4 inch pieces and pound with the back of a knife))
• 6 Markrut Lime Leaves ((Rolled up together and bruised with back of a knife.))
• 1/2 bunch Cilantro ((tied in a bunch, but save some leaves for garnish))
• 2-4 Bird's eye chili's (Depending on your spice level, gently pounded with back of knife to release spice. )
• 1 Roma Tomato (cut into chunks)
• 4 oz White Mushrooms (sliced)
• 2 teaspoon Fish Sauce ((have more on hand))
• 2 tablespoon Fresh Lime Juice ((have more on hand))
• 1/2 pound Shrimp ((peeled and deveined))

Instructions

1. 1

   Using the back of a knife, gently pound lemongrass stalk, lime leaves, and thai chilis. You can also slice the Thai chilis for more spice. If using dried lime leaves, then add right into the soup pot.

2. 2

   Place water in a medium pot and add Salt, Onion, Lemongrass, Lime Leaves, Cilantro Stems (you can tie it up to make it easier to remove when soup is done), Thai Chili's, and Tomatoes.

3. 3

   Bring to a boil and simmer for about 10 minutes to make the broth.

4. 4

   Then add Mushrooms, Fish Sauce, Lime juice, and Taste for seasoning. (add more seasoning if needed)

5. 5

   Turn off the heat. Remove cilantro bunch, lime leaves, and lemongrass from pot

6. 6

   Place shrimp into broth, be sure it's not boiling. Once Shrimp are pink the soup is ready to serve. Garnish with Cilantro leaves and extra chili oil. Have as a main course with rice, or as an appetizer with a main dish.