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INGREDIENTS: for 4 people

4 cups of shrimp stock/chicken stock/water

1 stick of lemongrass (smash it with the back of your knife & cut into smaller sections)

galangal: not substitutable with ginger, the former is cooling while the latter is hot (8 thin rounds)

5-6 lime leaves (tear them to release their flavour into the soup)

2 chilli padi (or more): crushed, or sliced

Oyster mushroom/Enoki/Shimeji (don’t use button mushroom, they don’t do well in this dish)

8 or more prawns (butterfly them) -> can save head for making shrimp stock or just leave it for aesthetic

3 tbsp of fish sauce

1/2 cup of lime juice (2-3 juicy limes)

1-2 tsp of sugar

3-4 tbsp of thai chilli paste: chilli paste with soya bean oil  (optional) -> usually used for tom yam goong only because it is made from shrimp do not use it for other types of tom yam e.g. chicken, fish

 

METHOD:

  1. Put the shrimp stock, lemongrass, galangal, lime leaves & chilli padi into a pot, and bring it to a boil
  2. Add the oyster mushrooms
  3. Add the prawns -> the moment they change colour, turn off the flame you don’t want to overcook the prawns
  4. Add lime juice (don’t cook it will ruin the flavour)
  5. Add fish sauce
  6. Add sugar
  7. Add thai chilli paste ( i didn’t add it because i didn’t have it)
  8. Stir well and taste before serving because every brands of fish sauce has different saltiness and every lime has different acidity especially when cooking soup a lot of variables go into it like the amount of water that evaporates so always taste and adjust accordingly:)

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VERDICT

A lovely combination of sour & spicy!

 

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