Tom Yum Kha Soup

[nverland]

Tom Yum Kha Soup
PREP TIME: 15 MINUTES COOK TIME: 20 MINUTES TOTAL TIME: 35 MINUTES SERVINGS: 4

Ingredients

US
20 oz whole shrimps with heads and shells
3 stalks lemongrass minced (use 3 tablespoons lemongrass paste from a tube if stalks are hard to find)
4 Thai bird's eye chilies smashed (Serrano chiles can be substituted, or just use red pepper flakes for heat)
6 garlic cloves smashed
10 kaffir lime leaves torn (can use lime zest instead)
1 piece galangal sliced (you can use fresh ginger as a substitute however it will yield a different flavor)
1 cup low sodium chicken broth
5 cups water

For the Soup
1 medium onion cut into wedges ½ inch thick
8 oz oyster mushrooms sliced
2 tomatoes cut into wedges
2 tsp sugar
6 tbsp fish sauce
5 tbsp lime juice
½ cup fresh coriander/cilantro leaves for garnish
3 tbsp Thai roasted chili paste
⅔ cup coconut milk

METRIC
600 g whole shrimps with heads and shells
3 stalks lemongrass minced (use 3 tablespoons lemongrass paste from a tube if stalks are hard to find)
4 Thai bird's eye chilies smashed (Serrano chiles can be substituted, or just use red pepper flakes for heat)
18 g garlic cloves smashed
10 kaffir lime leaves torn (can use lime zest instead)
1 piece galangal sliced (you can use fresh ginger as a substitute however it will yield a different flavor)
240 ml low sodium chicken broth
1.2 ml water

For the Soup
1 medium onion cut into wedges ½ inch thick
200 g oyster mushrooms sliced
2 tomatoes cut into wedges
8 g sugar
90 ml fish sauce
75 ml lime juice
15 g fresh coriander/cilantro leaves for garnish
45 g Thai roasted chili paste
150 ml coconut milk

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