Cooking Instructions
- 1
Boil water. While waiting, squeeze the limes.
- 2
Take your lemongrass and strip away the outermost layer. Lightly pound them using the pestle then diagonal chop them up into 1in strips.
- 3
Take 1 thumb sized piece of galangal and chop them into slices.
- 4
Tear up the kaffir lime leaves to release the flavour. Peel the 5 cloves of garlic.
- 5
Chop off the heads of the chillies, then lightly pound them.
- 6
Once the water is boiling, throw the lemongrass, kaffir lime leaves, galangal, garlic, and chillies into the pot.
- 7
After about 10 minutes, add in the chicken (original recipe used prawns) to boil and turn the fire to low.
- 8
Then add the oyster mushrooms which you can slice into smaller pieces.
- 9
Take the 2 roma tomatoes and white onions, and chop them into wedges.
- 10
Boil the Tom Yum for 2 - 3 minutes.
- 11
Add about 8 tbsp of fish sauce and 2 tsp of sugar.
- 12
Boil for another minute or two, then turn off the heat. Then add the about 8 tbsp of lime juice.
- 13
Taste test the soup. Feel free to add more lime juice, fish sauce or sugar if necessary.
- 14
Lastly, add in the cilantro. Soup is now ready to be served.
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