Tom Yum Goong Recipe – D'Open Kitchen Culinary School

Ingredients

• 1500 ml Fish Stock
• 8-12 pcs Medium Shrimps head and shell on
• 3 cm Galangal blue ginger
• 4 pcs Kaffir Lime Leaf
• 3 pcs Chili Padi sliced
• 1 stalk Lemongrass smashed & cut into large pieces
• 5 pcs Oyster Mushrooms cut or tear into half
• 2 pcs Coriander Roots washed
• 1 stalk Coriander garnish
• 1 Tbsp Lime Juice
• 2 Tbsp Fish Sauce
• salt to taste