Ingredients

• 500 ml chicken broth
• 2 stalks lemongrass, sliced
• 3 kaffir lime leaves, torn into pieces
• 2 cm fresh galangal, sliced
• 2-3 Thai chilies, crushed (adjust to taste)
• 200 g shrimp, peeled and deveined
• 100 g mushrooms, sliced
• 2 tomatoes, cut into wedges
• 1 small onion, sliced
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp sugar
• Fresh cilantro for garnish

Method

1. In a large pot, bring the chicken broth to a boil. Add lemongrass, kaffir lime leaves, galangal, and chili to create a flavorful base.
2. Let it simmer for about 10 minutes so the aromatics infuse the soup.
3. Add the onion, mushrooms, and tomatoes to the soup, and cook them for 5 minutes, until the mushrooms are tender.
4. Add the shrimp to the pot and cook until they are pink and cooked through.
5. Season the soup with fish sauce, lime juice, and sugar, adjusting the balance as needed.
6. Ladle the soup into bowls and garnish with fresh cilantro before serving for extra aroma and color.

Vegetarian variation with tofu

For a vegetarian version of the Tom Yum recipe, you can replace the shrimp with 200 g firm tofu cut into cubes. Add the tofu at the same time as the mushrooms and tomatoes, and use vegetable broth instead of chicken broth. Otherwise, follow the rest of the recipe as above.