Classic Tom Yum Goong

Instructions

1. 1

   Prepare the ingredients: Bruise the lemongrass and cut it into 2-inch long pieces. Thinly slice the galangal. Tear the kaffir lime leaves to release their flavor. Halve the bird's eye chilies (remove seeds if you prefer less heat). Quarter the mushrooms and tomatoes. Slice the onion into thin wedges. Peel and devein the shrimp.

2. 2

   Bring the chicken stock to a boil in a pot over medium heat.

3. 3

   Add the lemongrass, galangal, kaffir lime leaves, and bird's eye chilies to the boiling stock. Let it simmer for 5 minutes to infuse the flavors.

4. 4

   Add the mushrooms, tomatoes, and onions to the pot. Cook for another 5 minutes.

5. 5

   Add the shrimp to the pot and cook until they turn pink and are cooked through, about 3 minutes.

6. 6

   Season the soup with fish sauce, lime juice, and sugar. Adjust the flavors to your liking, balancing the spicy, sour, and salty elements.

7. 7

   Turn off the heat and add a handful of fresh cilantro leaves.

8. 8

   Serve the Tom Yum Goong hot, ensuring each bowl gets a good mix of shrimp, vegetables, and broth.