Tom Yum Soup

Tom Yum Soup is a classic Thai dish known for its intense and aromatic flavor that combines spicy, salty, sweet, and sour. Here is the traditional recipe.

Ingredients

• 1 litre of chicken or fish stock
• 2 stalks of lemongrass, cut into 3 cm pieces and crushed
• 4 kaffir lime leaves, torn
• 3 thin slices of galangal (or ginger if not available)
• 3 fresh red chilies, crushed (adjust according to spice tolerance)
• 200 grams of champignon mushrooms, sliced
• 300 grams of shrimp or chicken, according to preference
• 2 tomatoes, cut into wedges
• 1 onion, sliced
• Juice of 1-2 limes
• 2 tablespoons of fish sauce (nam pla)
• 1 tablespoon of brown sugar
• Fresh coriander, to garnish
• Thai basil leaves, optional for garnish

Preparation

1. Bring the stock to a boil in a large pot.
2. Add the lemongrass, kaffir lime leaves, and galangal. Let it boil for 5-10 minutes to infuse their aromas into the broth.
3. Add the chilies and mushrooms. Cook for 2-3 minutes.
4. Add the shrimp or diced chicken. Cook until the chicken is done or the shrimp has turned pink and opaque.
5. Lower the heat. Add the tomatoes and onion, and cook for another minute.
6. Season with lime juice, fish sauce, and brown sugar. Taste and adjust the seasoning according to your preferences.
7. Serve the soup hot, garnished with fresh coriander and, if you like, Thai basil leaves.

Tom Yum is a preoliday dish that can be easily found on the streets of Bangkok, but its fame has spread worldwide thanks to its balance of flavors. If you want an Italian touch to this culinary experience, you can substitute the champignon mushrooms with porcini to add a rich foresty aroma to the dish.