This is one of my favourite Thai dishes as it has all the elements that I like - spicy and sour. Jade suggested having tom yum with bee hoon so I thought I'll give this dish a go. I substituted galangal with ginger and used lime's zest instead of kaffir lime leaves as I couldn't find those ingredients here. This is my first attempt and it turned out better than expected.
Ingredients: Serves 4Comments:
- 1L Water
- 15-20 slices Ginger
- 1 cup Shallots - chopped
- 1 bulb Garlic - peeled and crushed
- 1 Lime's zest
- 2 sticks Lemongrass
- 2 (or more) Red chilli - sliced
- Juice of 1 lime
- 2-3 tbs Fish sauce
- 1 tbs Brown sugar
Other optional ingredients:
- Bee hoon (rice vermicelli)
- Sweet peas
- Baby sweet corn
- Straw mushrooms
- Coriander - coarsely chopped
- Fry shallots in a pot with a bit of oil until translucent.
- Add in garlic and fry until fragrant.
- Pour in all other ingredients for tom yum and bring to boil.
- Once it starts boiling, lower heat and simmer for at least 30 mins.
- Add fish sauce and brown sugar to taste.
- Bring the soup back to a boil to cook the other optional seafood/ vegetable ingredients.
- Dish out and sprinkle chopped coriander.
- Drink it on its own or serve with noodles such as bee hoon.