Thai Broth (Tom Yam Koung): World Recipe

Ingredients:

• 4 cups of chicken or seafood broth
• 1 lemongrass stalk, cut into 2-inch pieces
• 4 kaffir lime leaves
• 1 inch of galangal, sliced
• 4 garlic cloves, crushed
• 1 jalapeño pepper, sliced
• 1/2 onion, sliced
• 1/4 cup of fish sauce
• 1/4 cup of lime juice
• 1/4 cup of tamarind juice
• 1/4 tsp of palm sugar
• 1 lb of shrimp, peeled and deveined
• Cilantro for garnish

Instructions:

1. Heat the chicken or seafood broth in a large pot over medium-high heat.
2. Add the lemongrass, kaffir lime leaves, galangal, garlic, jalapeño pepper, and onion. Bring to a boil and then reduce the heat to low and let simmer for 10 minutes.
3. Add the fish sauce, lime juice, tamarind juice, and palm sugar. Stir well and then add the shrimp. Cook for 5-7 minutes until the shrimp are pink and cooked through.
4. Serve the soup in bowls, garnished with cilantro.

Verdict:

This Thai broth is a perfect balance of spicy, sour, and savory. The lemongrass, kaffir lime leaves, and galangal give it an authentic Thai flavor, while the shrimp and fish sauce make it a hearty and satisfying meal.

Serving Suggestions:

Serve the Thai broth with steamed white rice and some extra sliced jalapeño peppers for those who like it extra spicy. You can also add some chopped scallions or sliced mushrooms for additional flavor. Enjoy!