“Tom Yum Goong”
Ingredients
- 4 cups water
- 4 cups chicken stock
- 4 stalks fresh lemongrass trim off the end and rood and smash it with the back of a knife to bruise it and release the flavors, then cut into 1-inch pieces
- 6 slices fresh galangal root it is very hard to substitute for this and it makes the dish, so search for this online if you can't find it locally, then store it in your freezer for future recipes
- 6 fresh kaffir lime leaves also makes the dish and a crucial ingredient for the floral citrus flavor
- 2 tablespoons tamarind paste not the sweet kind
- 2 tablespoons fish sauce ask the Asian market which their most popular brand is. Golden Boy is a good one to look for
- 12 fresh Thai chili peppers 6 of which should be split in half to allow for some kick. You can always split more open for additional spice
- 1 small white onion cut into 1/4-inch slices
- 4 tablespoons roasted chili paste nam prik pao
- 2 cups straw mushrooms or other exotic mushroom of your choosing the delicate ones are the best texture
- 1 cup cherry or grape tomatoes
- 3/4 pound medium shrimp peeled and deveined
- 3/4 pound chicken breast sliced into 1/2-inch thin pieces
- 2 small limes juiced
- 1 handful fresh cilantro
Instructions
- In a medium pot, bring the water and stock to a boil over high heat.
- Add the lemongrass, galangal, kaffir lime leaves, fish sauce and tamarind paste. Break apart the tamarind paste with a wooden spoon in the hot liquid until it is dissolved.
- Add the onion, chili paste and mushrooms and boil for about 7 minute more.
- Add the chili peppers, tomatoes, shrimp and chicken and cook until the proteins are firm and the shrimp have turned orange, about 7 minutes.
- Turn off the heat and add the lime juice and fresh cilantro leaves. Add additional fish sauce to taste and serve with lime wedges on the side.