Main ingredients:
Fresh shrimp: as needed; Shimeji mushrooms: as needed; Tomatoes: as needed; Cherry tomatoes: as needed; Lemongrass: as needed; Kaffir lime: as needed; Lime leaves: as needed; Snakehead fish: as needed; Thai chili peppers: as needed; Fish sauce: as needed; Galangal: as needed; Coconut milk: as needed; Chicken broth: as needed; Sugar: as needed.
Seasonings:
Tom Yum seasoning block: as needed.
Taste: sour and spicy; Cooking method: boiling; Time: one hour; Difficulty: easy.
Steps for cooking Tom Yum Soup
Prepare the basic ingredients: Tom Yum soup seasoning, galangal, lemongrass, kaffir lime, lime leaves, and Thai chili peppers. Coconut powder is used instead of coconut milk in this recipe.
Clean and devein the shrimp.
Cut the snakehead fish into pieces. Cut the tomatoes into pieces. Wash and slice the shimeji mushrooms, blanch for 15 minutes. Fry the shrimp on both sides to enhance the flavor and appearance.
Pour chicken broth into the pot, add Tom Yum soup seasoning, lemongrass, galangal, lime leaves, and Thai chili peppers. Boil for 15 minutes over low heat after the fragrance comes out, then filter out the lemongrass and galangal with a small sieve, leaving only the soup. If it is too much trouble, you can skip the filtering step. Add shimeji mushrooms, tomatoes, and snakehead fish. When the snakehead fish is almost cooked, add the shrimp, cherry tomatoes, sugar, lime juice, fish sauce, and coconut powder. Add salt to taste.
Plate the soup and decorate with two slices of kaffir lime.
