Boil the water in a large Sauce Pot.
Slightly pound the Lemongrass, remove the outer leaves and just use the white part of it.
Remove the center rib and thinly Slice Kaffir Lime Leaves.
Peel and thinly slice Galangal.
Add the above ingredients along with thinly sliced Garlic and Thai/Bird's-eye Chillies into the boiling water.
Cover the pot and leave this in medium flame for about 10-15 minutes.
Add Thai Chilli Paste/Tom Yum Paste to the water and allow it to boil.
Peel, De-vein and Clean the Shrimps and add them into the boiling water.
Add Mushrooms, Carrot Slices, Thinly sliced Onions and Tomatoes to the Soup.
Leave this in low flame for about 5 minutes.
Add Fish Sauce, Salt, sugar and mix well and boil it for another minute or two.
Switch off the flame and pour in the Lime Juice and mix well.
Before serving Garnish it with Coriander Leaves and Scallions.
Goes well with Thai Jasmine/Fragrant Rice and variety of Thai Dishes.
Can be served as a Soup too.
This way its the Clear version of Tom Yum - 'TOM YUM NAM SAI'
For Creamy Version - 'TOM YUM NAM KHON'
Cook as per the method mentioned in 'For Clear Version' with an extra Tablespoon of Thai Chilli Paste/Tom Yum Paste.
Finally pour in the Evaporated Milk and leave it in low flame for a minute.
Adjust the amount of Fish Sauce and Lime Juice to your taste.
Check for taste and adjust the amount of Salt and Sugar too.
Adjust and add these ingredients to get a Creamy version of Tom Yum - 'TOM YUM NAM KHON'
Tom Yum should be Soury, so adjust the amount of Fish Sauce, Salt, Sugar and Lime Juice to your taste preference.
Prawns, Mushrooms, Onions and Tomatoes shouldn't be overcooked in Tom Yum.
Add the garnishes just before serving to retain the fresh taste of the ingredients.
Instead of Shrimps, can serve this soup with Chicken, Fish, Sea Food, Port or Vegetables like Mushrooms, Carrot and Cauliflower.
In the creamy version, add more Thai Chilli Paste, Lime Juice and Fish Sauce, as the creaminess from the evaporated milk will subtle down the sourness and fiery nature of the dish.
For a spicier version garnish with more Thai/Birds-eye Chillies.
One of our family favourite Thai dish, the TomYum. If you’re a Filipino and haven’t tried this one out I am sure you will love this one as it is nearly similar to sinigang but its spicier and its tastes cleaner and fresher due to lemon grass and galangal
Have being craving for Clear TomYum Soup ever since my cruise trip back from Phuket where we had an enjoyable authentic Thai dishes for lunch over at Surin Beach (will share more on my Phuket trip in upcoming post soon)