Tom Yam (or Tom Yum) soup is one of the most famous Thai cuisines, and It is one of the recommended menus to try once traveling in Thailand. At the first sip of soup, you will overcome the mixture's taste of spicy and sour with fragrant lemongrass, fresh galangal root, and kaffir lime leaf. Tom Yam Kung (or Tom Yum Goong) is the most well-known variety of Tom Yam Soup and makes use of shrimps as the main ingredient. However, you may cook with seafood ( Tomyam Ta-ley) or chicken (Tomyam Gai) according to your preference. This delicious Tom Yam soup is easy to cook and takes no more than 20 – 30 minutes to make this special Thai soup.
12 to 14 medium shrimp (or 8 to 10 large, raw, shells left on or removed)
4 - 5 Cups of water or chicken stock
1 -2 stalk lemongrass
3 slices fresh galangal
3 fresh kaffir lime leave
4 - 3 straw mushrooms
1 small ripe tomato, cut into wedges 1/4 inch thick
Fresh Thai chili peppers (based on spicy taste preference)
2 tbsp roasted chili pasts (Nam prik pao)
1 tbsp of fish sauce
1/4 to 1/3 can coconut milk, adding more or less to taste
1 tbsp small lime juice
Bring water to boil over high heat in a medium-sized saucepan
Add the lemongrass, fresh galangal and kaffir lime leaf, bring to a boil and cook 3 minutes
Add straw mushrooms and shrimps, boil for another 7 minutes until the shrimp is cooked through
Add roasted chili pasts and fish sauce
Turn off the heat and add coconut milk, chili peppers, tomato, and lime juice.
Taste-test for the most flavourful you can make based on your preference.
Tips: Best served hot with a plate of steamed rice and a dish of an omelette.