Tom Yum Soup Recipe (2 Ways)

Name: Tom Yum Soup Recipe (2 Ways)
Total time: 25 min
Ingredients: 4 cups chicken stock (or use shrimp stock); 4 Thai chili peppers (or use any spicy pepper available to you - see recipe notes); 4 tablespoons fish sauce; 3 tablespoons Thai chili paste (nam prik pao); 1 tablespoon chili oil ((or use chili crisp)); 3 lemongrass stalks (chopped and smashed); 3 makrut lime leaves; 2 garlic cloves (smashed); 1 teaspoon fresh chopped galangal; 15 ounces straw mushrooms (I used canned, drained, but you can use fresh); 12 medium shrimp (peeled and deveined); Juice from 1 small lime; For Garnish/Finish: Chopped fresh cilantro, fish sauce, chili oil, chili flakes; 1/2 cup evaporated milk ((or use 1/2-1 cup coconut milk))

www.chilipeppermadness.com

This Tom Yum Soup recipe (Tom Yum Goong) is a Thai hot and sour soup with lots of shrimp, lemongrass, Thai chilies, and all the classic Thai flavors.

View full recipe on www.chilipeppermadness.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chilipeppermadness.com.

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Ingredients

4 cups chicken stock (or use shrimp stock)
4 Thai chili peppers (or use any spicy pepper available to you - see recipe notes)
4 tablespoons fish sauce
3 tablespoons Thai chili paste (nam prik pao)
1 tablespoon chili oil ((or use chili crisp))
3 lemongrass stalks (chopped and smashed)
3 makrut lime leaves
2 garlic cloves (smashed)
1 teaspoon fresh chopped galangal
15 ounces straw mushrooms (I used canned, drained, but you can use fresh)
12 medium shrimp (peeled and deveined)
Juice from 1 small lime
For Garnish/Finish: Chopped fresh cilantro, fish sauce, chili oil, chili flakes
1/2 cup evaporated milk ((or use 1/2-1 cup coconut milk))