Best Thai soup Tom Yum

Hot and sour, flavorful Thai Tom Yum soup with chicken broth with shrimp and coconut milk is one of the variations of this famous soup that you can easily cook at home. If desired, add fried mushrooms to it! :)

Ingredients

• 600 ml. chicken broth
• 50 g (3 tablespoons) tom yum paste
• 1 stalk fresh lemongrass
• 2 cm galangal root (or ginger)
• 3 fresh kaffir lime leaves
• 1 small red chili
• 1 st. l. brown sugar
• 3 art. l. fish sauce
• 8-10 cherry tomatoes
• 350 g peeled shrimp
• 400 ml coconut milk
• cilantro, green onion for serving optional
• 100 g shiitake mushrooms (champignons) lime juice

Directions

1. Boil chicken broth.
2. Fry the tom yum pasta in a skillet for about 1 minute.
3. Transfer the pasta to a bowl with broth. Add galangal, lemongrass, kaffir lime leaves and chilli. Bring to a boil, then reduce heat and simmer for 5 minutes.
4. Pour coconut milk into a saucepan, add lime juice, fish sauce and brown sugar.
5. Cut cherry tomatoes in half.
6. Saute mushrooms over high heat for 5 minutes. Add mushrooms, tomatoes and peeled shrimp to soup pot.
7. Bring to a boil and cook for 3 minutes.
8. Remove the lemongrass and kaffir lime leaves from the soup and serve. Garnish with chopped herbs if desired. Bon appetit!