Tom Yum ( ต้มยำกุ้ง )
Thee cornerstone Thai dish! It’s got everything sweet, sour and HOT! So what makes my recipe any better than the rest out there? It’s in the stock!
I found shrimp was not enough nor in combination with chicken broth made it work, mind you it’s better than water. It was mushrooms! White chopped up mushrooms simmered with shrimp heads and shells was the key.
Just picked up some new Fungi to add to my dish picked them up in LA at the Brettwood Farmers Market at a booth called LAFungHi. Check out these bad boys!
Strain stock and discard items.
Bring stock to a slow boil.
Add the shrimp and when the soup just starts to bubble again, turn off the heat. Let the residual heat of the soup cook the shrimp completely, another minute or so.
Add the lime juice, fish sauce, chili paste (if using) and sugar to your soup and stir. Taste and adjust seasoning to your liking. If you’re not using the chili paste, you may find you need to add a bit more fish sauce/sugar. But taste it first!
Garnish with cilantro leaves