While waiting for the water to boil, prepare your herbs. – Take the stalks of lemon grass, chop the root end and discard along with the outermost leaf. Then slice every stalk into 1 inch strips.
– Hand-tear the kaffir lime leaves (this will help release the aroma).
– Chop the galangal root into slices. – Peel the shallots and cut them in half. – Lightly pound the chilis on your cutting board or in a mortar.
Add the lemon grass, kaffir lime leaves, galangal, shallots and chilis to the water and boil for about 10 minutes.
Cut the tomato into wedges and the mushroom in half. Chop the culantro. Set aside.
Prepare your shrimp. Some people like to remove the head, shell and tail and devein while others like to cut the back open to devein and leave everything on. I like to leave just the tail on, but you can prepare your shrimp however you prefer.
Once the water is boiling, add the tomato, mushroom and shrimp to the pot and cook for a minute or so.
Add fish sauce, sugar, lime juice and Thai chili oil. Then, taste test your tom yum and adjust the flavor as needed before turning off the heat.
Transfer your tom yum to a bowl and sprinkle with chopped culantro. Serve the tom yum with rice.
Tom yum is best eaten freshly made. You can reheat the soup but it tends to become saltier and the shrimp will be overcooked.
We normally enjoy this dish with rice. Though you can have it on its own if you want. 😉
Keywords: tom yum goong, tom yum recipe, shrimp, prawn, mushroom soup, Thai hot and sour soup, Thai soup, nam prik pao, Thai chili oil