It's a hot & sour soup with seafood. If you use just shrimp then it is called "Tom Yum Koong" or "Tom Yum Gai" if you use chicken meat.
Ingredients:
Serve 2-3
Seafood such as shrimps, squids, fish, crab, shells etc.
Tom Yum Koong : Shrimps
Tom Yum Gai : Chicken meat
1 fresh stalk lemongrass
4-5 thinly sliced of fresh galangal (1 inch)
3 kaffir lime leaves
1-2 pink onions
1-2 fresh red chilies
8 cherry tomatoes
1/4 cup of coriander leaves
1/4 cup of sliced shallots
4 leaves of culantro leaves (look at the picture below)
6 tablespoons of lime juice
2 tablespoons of nam prik pao (chili paste with soya bean oil)
8 button mushrooms
5 tablespoons of fish sauce
7 tablespoons of cooking milk
11/2 teaspoons of salt
7 cups of water
Preparation:
Lemon grass - wash well and thinly slice. I used 1/2 cup for this soup. You can cut off the base and stick into a pot plant - or you can stick the whole stalk in half water, when the roots appear then you can remove to a pot plant.
Galangal - wash well, peel and thinly slice. My galangal today is very strong, if your galangal is too young then you can add a little more. You can find galangal sometimes at Woolworth or Coles, and normally at the Thai shop. You can bury the rest in a pot plant for next time.
Kaffir lime leaves - wash well and set aside.
Pink onion - peel the skin, wash and then cut into small pieces. I can find this at Woolworth and Coles. Chinese stores run out sometimes. Best and easier to grow yourself at home, just stick in the ground - you can use the leafs like shallots as well.
Cherry tomatoes - wash well and cut into half.
Lime - wash then juice in a bowl and set aside
Culantro leafs - wash well then chop. This vegetable you can find only in Thai shop and sometimes they don't have, but it's ok to make the soup without this. Leave some for garnish.
Chili - wash and thinly slice. Leave some for garnish.
Coriander leafs - wash well and chop. Leave some for garnish.
Shallots - wash well and chop. Leave some for garnish.
Mushrooms - brush the dirt off.
face down, cut into four pieces each.
5 tablespoons of fish sauce.
11/2 teaspoons of salt
Cooking milk
Nam prik pao ( chili paste in soya bean oil).
use 7 tablespoons of cooking milk mix with 2 tablespoons of nam prik pao - mix well until the paste is smooth. You can add just 1 or 1 1/2 tablespoons of nam prik if you don't want the soup too hot.
Prawns - wash well, shell and devein the prawns and set aside. I used 6 of them today.
Fish - wash and cut into small pieces. This is snapper.
Mussels - in shells (or without shells) wash the mussels in several changes of cold water, scrubbing away any barnacles and pulling off the black "beards" that protrude between the shells. Discard any mussels that are broken or any open ones that don't close when you tap them firmly - this case is for fresh mussels.
Crab - discard the stomach sac, lung and green matter. Cut the body section in half or four pieces and crack the claws with a cleaver or a harmer. They are all seafood I can find today.
Boil 7 cups of water in the medium heat.
When it's boiling,
add galangal and lemon grass.
When the great smell appears then add crab,
mussels,
fish,
prawns, and turn all the meat to be covered.
Then add salt,
fish sauce,
lime juice,
nam prik pao,
stir all the ingredients to be mix. Don't stick the finger in, it's hot! just a spoon to taste the soup.
If all good then add pink onions,
cherry tomatoes,
chilies,
mushrooms,
tear kaffir lime leafs then add to the pot,
add chopped shallots, coriander leafs and culantro leafs.
Now is done, and don't forget lime juice and mushroom can change the taste - so don't wait just enjoy!
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