Thai Tom Yum Soup

COOKING TIME : 35 MIN
SPICINESS :
SERVES:

INGREDIENTS

8 cups (2 litre) – Of water
4 tbsp (60 mL) – Seafood Stock
4 stalks – Lemongrass
1 inch – Galangal
10 – Kaffir lime leaves
10 – Cili padi
5 cloves – Garlic
½ kg – Shrimp
300 gm – Oyster mushroom
2 tsp (10 mL) – Salt
8-10 tbsp (100mL) – Lime juice
Handful cilantro for garnish

DIRECTIONS

1. Put two liters of water and four tablespoons of Seafood Stock into a pot and boil it.
2. Lightly pound the lemongrass to release the flavor. Cut it into the slices.
3. Take a one-inch chunk of galangal root and slice it into slices.
4. Tear the kaffir lime leaves to release the flavor.
5. Lightly pound the chili padi on the cutting board to release the flavor
6. Peel the garlic. Put the garlic, chili padi, kaffir lime leaves, galangal and lemongrass into the
   boiling water.
7. Clean the shrimps and clear out the veins. Let the soup boil for 10 minutes and put the shrimps
   into the soup.
8. Put in the oyster mushrooms. Let the soup boil for 2-3 minutes.
9. Adjust the taste of the soup with salt and sugar.
10. Turn off the heat and prepare the lime juice. Adjust according to taste. Garnish the soup with cilantro before serving.