Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Pour
Chicken Stock (4 cups)
into a medium-sized pot or saucepan. Add
Lemongrass (2 stalks)
and
Galangal (3 slices)
to the chicken stock, then bring it to a boil over medium-high heat.
Step 2
When the stock starts to boil rapidly, add 1 Tbsp of the
Tom Yum Chili Paste (2 Tbsp)
, then do a taste test before adding the remaining tablespoon (if needed).
Step 3
Add
Kaffir Lime Leaves (2)
,
Oyster Mushrooms (1 cup)
,
Cherry Tomatoes (1 cup)
, and
Thai Chili Pepper (1)
(if using) to the soup.
Step 4
Allow the soup to return to a rolling boil, then add the
Large Shrimp (8)
. Stir in the
Granulated Sugar (1 Tbsp)
,
Fish Sauce (1 Tbsp)
, and 1 Tbsp of
Lime Juice (as needed)
. Cook for 1-2 minutes.
Step 5
When the shrimp are cooked, transfer the soup to a serving bowl. Garnish with
Fresh Cilantro Leaves (as needed)
. Serve immediately with lime wedges on the side. Enjoy!
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSChicken Chop with Black Pepper Sauce
Pineapple Fried Rice
Pork Yuk Sung (Chinese Lettuce Wraps)
Thai Red Curry Paste
French Toast
Malaysian Chicken Satay
Easy Chicken Pad Thai
Bacon with Chinese Vegetables
Kung Pao Shrimp
Chinese Egg and Tomato
Mango Peach Ice Cream
Chicken with Cashew Nuts
Chinese Almond Cookies
Menma (Seasoned Bamboo Shoots) for Ramen
Super Duper Easy Meatloaf
Lemongrass Chicken with Yakisoba Noodles
Recommended Recipes
{{name}}