Tom Yum
- 4 cups water
- 3 stalks lemon grass crushed with a pestle
- 6 lime leaves torn into three strips
- 1 galangal 5cm knob of, root, sliced thinly and lightly crushed
- 4 chili padis, sliced in half and lightly crushed
- 4 mushrooms small buttom, halved
- 300 grams shrimps shelled and deveined
- 2 limes small, juiced
- 4 tablespoons fish sauce
- 2 teaspoons 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
water, lime, knob, chili padis, mushrooms, fish sauce, sugar, vermicelli
Taken from www.yummly.com/recipe/Tom-Yum-1692980 (may not work)