Tom Yum is a very popular spicy Thai soup. This is the recipe that my mom made at home. The shrimp can be substituted with chicken or tofu.
4 cups water or chicken stock
3 ¼” thick, sliced galangal root
1 stalk lemongrass, cut 1” long on the bias
2 shallots, quartered
1 tsp. salt
8 oz. baby bella mushroom, sliced (oyster mushroom or enoki mushroom are also good if available)
1 medium tomato, wedges
½ lbs. shrimp, shelled and deveined
1-2 red chili peppers, halved (more if you like spicy food)
1-2 dried chili peppers
2-3 Tbsp. lime juice
4-6 Tbsp. fish sauce
½ cup cilantro, cut 1” long
¼ cup culantro, cut 1” long
Add water or stock, galangal, lemongrass, shallot and salt in a medium size pot. Then boil it for 5-7 minutes.
Add mushroom and tomato and continue to boil for 3-5 minutes.
Add shrimp, chilli and continue to cook until the shrimp is cooked.
Season with lime juice and fish sauce. Taste and add more seasoning if needed.
Turn off the heat, and add cilantro and culantro before serving.