Tom Yum Soup <br> <br/>

STOCK INGREDIENTS

Shrimp heads & Shells ... from 6 to 8 medium-sized shrimps

Carrot & Radish slices ... 5 to 6 slices, each

Dried anchovies (guts and heads removed) ... 6 to 8

Onion (sliced) ... Quarter

Garlic (minced) ... 3 cloves

White peppercorn ... 1 Tbsp

Rock sugar ... 1 Tbsp

Water ... 4 cups

SPICE INGREDIENTS

Pounded lemongrass ... 1 stalk

Scrunched up kaffir lime leaves ... 3 to 4 leaves

Bird's eye chilies ... 1 to 2

SOUP INGREDIENTS

Oyster mushrooms (tear to bite-sized pieces) ... 1 handful

Tofu cubes (2 cm x 2 cm) ... 10 to 15 cubes

De-shelled shrimps ... 8 to 10

SEASONING

Salt ... 1 to 2 Tsp

Lime juice ... 3 Tbsp

INSTRUCTIONS

1. Sauté onion and minced garlic in 1 Tbsp heated cooking oil. (about 1 min)

2. Add and sauté shrimp heads and shells until color turns reddish orange.

3. Pour in 4 cups of water.

4. Follow by adding carrot & radish slices, dried anchovies, white peppercorns & rock sugar.

5. Cover sauce pan with lid and let it simmer for 20 min over med-low heat.

6. Dredge up all stock ingredients, keep carrot and radish slices.

7. Bring stock back to a boil; add galangal, lemongrass, kaffir lime leaves and chilies.

8. Cover sauce pan and let it simmer for 5 min over low heat.

9. Remove all spice ingredients except bird's eye chilies. (You may take it out too if you wish to)

10. Add in tofu & oyster mushrooms, cover pan to let it simmer until soup reboils.

11. Add shrimps into boiling soup.

12. Season soup with 1 to 2 Tsp of salt.

13. Turn off heat to pour in 3 Tbsp lime juice, stir well.

14. Soup is ready to serve.

Video

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