4-6 Shrimp, peeled
1 ½ C Chicken stock
5 slices Galangal ginger,crushed
1 stalks Lemongrass, cut in 1″inch lengths crushed
2-3 Kaffir leaves, torn
1 stalk Coriander root crushed
1 Tomatoes cut into cubes
¼ Onion cut into cubes
2 stalks Coriander leaves
1 Stalk Spring onion
1 stalk Thai or Saw coriander leaves
1-3 Bird eye chili peppers crushed 2-4 Oyster Mushrooms, cut quarter
1 T Fish sauce
1 lime Lime juice
1/2 T Tamarind paste
1/2 -1 T Thai chili paste
3-4 T Coconut milk or Carnation milk Optional; for Creamy TomYom soup
In a pot, add chicken stock and bring to the boil. Then add all herbs, chili, lemongrass, kaffir leaves, galangal,and shallot continue to boil. Let boil for 2-3 minutes.
Add shrimp ,onion, tomato‚ and mushroom cook until shrimps turn pink‚ add half of saw coriander, coriander leaves and spring onion. Then seasoning with Thai chili paste, fish sauce, sugar, tamarind paste and lime juice
Turn off the heat‚ then add, then add coconut milk if you want creamy TomYum.
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and are intended to be reference only.
Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.