Tom Yum

  • 4 cups water
  • 3 stalks lemon grass, crushed with a pestle
  • 6 lime leaves, torn into three strips
  • 1 5cm knob of galangal root, sliced thinly and lightly crushed
  • 4 chili padis, sliced in half and lightly crushed
  • 4 small buttom mushrooms, halved
  • 300g shrimps, shelled and deveined
  • 2 small limes, juiced
  • 4 tbsp fish sauce
  • 2 tsp sugar
  • Mung bean vermicelli, soaked in hot water for ten minutes
  1. In a large pot, bring the water to boil. Add lemon grass, lime leaves and galangal. Let boil for about 2 minutes to allow flavours to infuse and mingle. Add fish sauce, chili and sugar.
  2. Keeping the water boiling, add mushrooms, shrimps and lime juice. Taste and adjust accordingly- soup should be slightly spicier and sourish than sweet and salty. Add softened vermicelli and serve immediately. Serves 4