Tom Yum Guung. A Thai classic, this head-clearing broth is very easily made. Pretty much this is a quick turnaround meal that sure please everyone. I had a bottle of store bought Tom Yum paste – I know I am not quite a master of cooking yet so I did not attempt to make everything from scratch. (Sorry for taking the shortcut, as I have been really busy at work and personal matters lately).
The other key ingredients are fresh meat/seafood and kaffir lime leaves and lime juice. Oh, did I tell you my in laws have a kaffir lime tree so that was pretty easy for me to pluck as many leaves as I want!
- 4 cloves garlic, crushed
- 1 small red onion, finely chopped
- 6-8 cups water
- 1 stalk lemongrass, cut into 2 inch lengths
- 4 kaffir lime leaves, scored (if using dry, soak in warm water until pliable)
- 250 gram of mix seafood; fish meat, medium shrimp (cleaned and deveined), calamari rings
- 1 packet of oyster mushroom, cut into half
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1/4 cup chopped coriander
- 3 tablespoons of ready made Thai Tom Yum Paste (I used Valcom)
- Heat 2 tablespoons of cooking oil in a pot. Add in the garlic and stir fry until aromatic.
- Add onion and cook, stirring, until onion is light brown.
- Add in the Tom Yum paste and stir fry until fragrant.
- Add the water and bring to boil.
- Add tomatoes, lemongrass, mushrooms, lime leaves; return to a boil and boil for 2 minutes.
- Place all the seafood in the pot along with the fish sauce and lime juice.
- Simmer for 3 more minutes, or until seafood are firm and cooked.
- Garnish soup with fresh coriander before serving.