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Thai Tom Yum Soup

INGREDIENTS thailand_chef_big

  • 250 grams of fish or seafood
  • 3 Tbsp Tom Yum paste
  • 2 Tbsp dried lemongrass
  • 1 piece of dried galangal cut into strips
  • 3 dried chopped kaffir lime leaves
  • 4 red and green chilies cut lengthwise
  • 5 halved cherry tomatoes
  • 1 cup medium mushrooms, halved
  • 1 ½ cups chicken or vegetable broth
  • 2 Tbsp coriander
  • Sauce ingredients
  • 2 Tbsp Thai squid fish sauce
  • 2 Tbsp lemon juice

COOKING_METHOD

  1. Pour the broth into a pot and bring to boil. Add the Tom Yum paste and mix well.

  2. Add the lemongrass and the galangal and continue stirring for about a minute or until there is good aroma.

  3. Add the fish or seafood and the mushrooms and lower the heat. Let the soup boil for 3 minutes.

  4. Add the chili, tomatoes and kaffir lime leaves and continue boiling for 2 minutes.

  5. Mix the sauce ingredients into the pot and bring to boil again.

  6. Remove from heat, garnish with coriander and serve

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