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 liter of chicken or fish broth
• 2 stalks of lemongrass, cut into 3 cm pieces and crushed
• 4 kaffir lime leaves, torn
• 3 thin slices of galangal (or ginger if unavailable)
• 3 fresh red chilies, crushed (adjust according to spice tolerance)
• 200 grams of button 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 cilantro, for garnish
• Thai basil leaves, optional for garnish

Preparation

1. Bring the broth to a boil in a large pot.
2. Add the lemongrass, kaffir lime leaves and galangal. 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 chicken cut into pieces. Cook until the chicken is cooked through or the shrimp have turned pink and opaque.
5. Reduce 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 spices according to your preferences.
7. Serve the soup hot, garnished with fresh cilantro and, if desired, Thai basil leaves.

Tom Yum is a pre-Christmas dish that can be easily found on the streets of Bangkok, but its fame has spread throughout the world thanks to its balance of flavors. If you want an Italian touch to this culinary experience, you can replace the button mushrooms with porcini mushrooms to add a rich woodland aroma to the dish.