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Homemade Tom Yum Soup

1 (1 inch) piece galangal, thinly sliced 1 ½ pounds raw shrimp, deveined ½ pound fresh oyster mushrooms, stemmed and sliced 2 medium white onions, cut into large slices 2 roma tomatoes, cored and chopped ½ cup fish sauce, or more to taste 2 tablespoons white sugar 1 bunch fresh cilantro, chopped ½ cup fresh lime juice, or more to taste Place heads and shell in pot, reserve meat. Use a meat mallet or similar to bash the garlic, chilli and lemongrass so they burst open to release flavour.

The ever so famous soup of Thai cuisine is tangy, spicy and aromatic with exotic herbs. Have it with rice or pour it over rice noodles, pho-style!

For shrimp stock video: youtu.be/qWgqRmTcdEo

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WRITTEN RECIPE: hot-thai-kitchen.com/tom-yum-goong/

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

Get my cookbook: hot-thai-kitchen.com/htk-cookbook/

Connect with me:
facebook.com/HotThaiKitchen
instagram.com/HotThaiKitchen
twitter.com/HotThaiKitchen

To donate: hot-thai-kitchen.com/support-htk/

About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com
#ThaiFood #ThaiRecipes #AsianRecipes

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