Thai food is definitely in my top 3 favorite cuisines! Since I moved to Vietnam I cook even more Thai food. Going out for Thai restaurants could be expensive in South Korea, and getting Thai ingredients isn't that cheap as well. I can get all the fresh ingredients super affordable price here so I should take benefits, right?
Tom Yum is a type of hot and sour Thai soup, usually cooked with shrimp. The soup is also made with super fresh and healthy ingredients such as lemongrass, galanga, kaffir lime leaves, lime juice. All these herbs and shrimp and coconut milk ugh! It's just so flavorful and perfect!
I always get this dish every time I go to a Thai restaurant, or when I visit Thailand. However, my favorite Tom Yum is my homemade one now. I can add more ingredients anything I want and I can make the soup even hotter because I like hot soup 😆
I honestly get any Tom Yum to paste what I can get at the supermarket, and they are pretty similar tastes. Getting fresh herbs and shrimp is more important for the soup so get the highest quality you can get. I add rice noodle for this recipe but you can just have without the noodle or you can have it with sticky rice :) Yum Yum!!
Prep time: 10mins
Cook time: 20mins
Total time: 30mins
Servings: 2
Ingredients
• 1L water
• 2 stalks lemongrass
• 1/2 inch chunk galangal
• 5 kaffir lime leaves
• 300g shrimp
• 150g oyster mushrooms
• 1 cup cherry tomato
• 1.5 Tbs Tom Yum paste
• 1/2 cup coconut milk
• 1.5 fish sauce
• 1.5 Tbs of fresh lime juice
• 2 tsp coriander (chopped)
• rice noodle
STEPS
1. Let's start with soak the rice noodle in the cold water for about 1 hour. Rinse shrimp well, then peel and devein. Place all heads and shells into a pot. Saute the shrimp shells for 3-5 minutes in medium-high heat. You can see stuff that sticks to the pot starts to brown slightly and shrimp turned to beautiful red color.
2. Add 1L of water, scrape off the browned bits that are stuck to the pot. Let it simmer for 20 minutes.
3. Smash lemongrass and cut into chunks, roughly tear the kaffir lime leaves, slice galangal thinly. And bring the stock to a simmer for 5 minutes. After 5 minutes, fish shrimp shells, and all the herbs. I like to leave some of them for garnish however be sure not to eat them.
4. Add coconut milk, half cut cherry tomatoes, oyster mushrooms and cook them 1-2 minutes.
5. Add Tom Yum paste, fish sauce, and stir it well.
6. Add shrimp and the rice noodle that we soak in the cold water and cook for 30 seconds to 1 minutes maximum in a low heat.
7. Turn off the heat add lime juice while stirring.
8. Sprinkle chopped coriander or cilantro on the top of the soup and serve!
Enjoy!