I went to Bangkok last year and I had a chance in dining in this restaurant which serves really good tom yam kung. It is easy to find tom yam paste in our local market or stores, but do you know that if you cook it from scratch, the tom yam would sometimes taste even better? All it takes is just practice. Practice makes perfect. Below are the ingredients and steps for making a good yummy tom yam kung. Have fun cooking.
- 1 quart chicken broth
- 1/2 lb fresh shrimp
- 4 ounces sliced mushrooms
- 2 stalks lemongrass
- 6 -8 fresh lime leaves
- 8 tablespoons fresh cilantro
- 2 teaspoons chili paste
- 2 tablespoons fresh lime juice
- 2 -3 fresh jalapenos
- 2 green onions (Sliced)
- 2 tablespoons fish sauce
- 2 tablespoons fresh galangal root (About 1/8th inch slice)
- 1 teaspoon sugar
- Remove the heads from the fresh shrimp and set aside the heads and the shells. With a heavy object bruise the sides of the lemon grass. Then cut into 2-3 inch sections. Take the lime leaves and make 3 to 5 slices each side.Slice the galangal in about 1/8" sections. Take a 12 inch square piece of cheese clothplace the lemongrass, shrimp heads and galangal in the center tie it shut with some string.
- Add chicken broth, fish sauce and ,lime leaves cheese cloth spice bag into pot and bring to a simmer. Cover and simmer for 15 minutes.
- Uncover the pot add jalapeno's, onion and sugar.
- Simmer for 2-3 minutes, then add chile paste,and fresh mushrooms. Simmer for 2 more minutes. Add green onions and shrimp simmer for 1 minute.
- Turn off the heat and add lime juice and garnish with coriander or cilantro. Serve warm with rice.