Tom Yum Soup (Regional Influence)

Instructions

1. Gather all your ingredients and prepare them as listed. This will make the cooking process smoother.
2. In a large pot, heat the cooking oil over medium heat. Add the sliced onion and sauté until it’s soft and translucent, about 3 minutes. This helps to build a flavor base for your soup.
3. Add the lemongrass, kaffir lime leaves, and galangal to the pot. Stir them around in the oil for another 2 minutes, releasing their aromas into the soup’s base.
4. Pour the chicken stock into the pot and bring it to a gentle boil. Once boiling, reduce the heat to a simmer and let it cook for 10 minutes. This allows the herbs to infuse the stock with their flavors.
5. After 10 minutes, strain the soup into a large bowl using a sieve, and then return the strained broth to the pot. Discard the strained out solids.
6. Add the mushrooms and tomatoes to the broth and cook for 5 minutes until they have softened slightly. Use fresh, firm tomatoes for the best flavor.
7. Stir in the Thai fish sauce, lime juice, chili paste, sugar, and salt. Taste the broth and adjust the seasoning if needed, remembering that the fish sauce will add saltiness.
8. Add the shrimp and Thai chilies to the soup, cooking until the shrimp turn opaque and pink, which should take about 3-4 minutes. Be careful not to overcook the shrimp to keep them tender.
9. Remove the pot from the heat and stir in the fresh cilantro leaves. Cilantro adds a fresh, herbaceous note to the finished soup.
10. Serve the soup hot. Garnish with additional cilantro if desired. Enjoy your homemade Tom Yum Soup as a refreshing and spicy starter or main dish.