Tom Yam Kung

Ingredients

• 1 pound of large shrimp, peeled and deveined
• 6 cups water
• 2 stalks of lemongrass
• 4 kaffir lime leaves
• 1/2 cup sliced galangal root
• 1/4 cup lime juice
• 2 tablespoons fish sauce
• 2 red chili peppers, sliced
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1/4 cup cilantro leaves

Instructions

1. Bring 6 cups of water to a boil in a medium saucepan.
2. Trim the lemongrass stalks at the base and remove the outer layers. Cut them into 1-inch pieces. Bruise the pieces with a pestle or the end of a knife to release the flavor.
3. Add the lemongrass, kaffir lime leaves, and galangal root to the boiling water. Reduce heat and simmer for 10 minutes.
4. Remove the lemongrass, kaffir lime leaves, and galangal root from the water and discard.
5. Add the lime juice, fish sauce, red chili peppers, and garlic to the saucepan of water. Bring to a boil.
6. Add the shrimp to the saucepan of water and cook until the shrimp are pink, approximately 2-3 minutes.
7. Remove the saucepan from the heat and ladle the soup into serving bowls. Garnish with cilantro leaves and serve hot.

Verdict

Tom Yam Kung is a classic Thai soup that bursts with flavor. The lemongrass, kaffir lime leaves, and galangal root give this soup a unique and citrusy aroma, while the shrimp add a touch of sweetness. The chili peppers add a bit of heat, while the lime juice and cilantro leaves give it a refreshing taste.

Serving Suggestions

Tom Yam Kung is delicious served with a side of rice or with some crusty bread. You could also serve it as an appetizer or part of a Thai-inspired meal. Enjoy!