thai tom yum soup

At first sip of this Thai tom yum soup, you’ll be overcome by the almost intoxicating flavors of lemongrass, garlic, lime, coconut milk, and chili combined with a chicken stock base and topped up with shrimp. If you like spicy, I recommend either fresh red chilies or getting yourself a bottle of chili oil and adding anywhere from a few drops to a few teaspoons. Or leave the chili out for a terrific mild tom yum. Once you’ve made this special Thai soup, it will likely stay on your family favorite list forever.

Ingredients

• 12 to 14 medium shrimp (or 8 to 10 large, raw, shells left on or removed)
• 6 cups chicken stock
• 1 stalk lemongrass (lower 1/3, finely minced)
• 4 cloves garlic (minced)
• 3 tablespoons onion (minced)
• 6 teaspoons galangal (or ginger)
• 3 leaves kaffir lime (or bay leaves)
• 1 teaspoon lime juice (or lemon juice)
• 1 1/2 tablespoons fish sauce
• 1/2 tablespoon soy sauce
• 1 carrot (thickly sliced)
• 1 to 2 cups shiitake mushrooms
• 1 small zucchini (sliced into half-moons)
• 1 cup cherry tomatoes (sliced in half)
• 1/4 to 1/3 can coconut milk (adding more or less to taste)
• 1 teaspoon chili oil
• 1/3 cup fresh coriander
• Optional: brown sugar (to taste)
• Optional: crushed chili pepper flakes (to taste)