Tom Yum Soup
1/4 cup galangal (or ginger), diced finely
1/2 lemongrass, diced finely (white part only)
4 cloves garlic, diced finely
10 kaffir lime leaves, sliced finely
1/2 cup cilantro, chopped roughly
chilli, to taste, sliced finely
1/2 cup lime juice
1 teaspoon tamarind paste
oil, for frying
8 cups water
3/4 cup coconut milk, optional
10.5 ounces rice noodles
2 carrots, sliced thinly on the diagonal
12 button mushrooms, halved
12 sugar snap peas, stalks removed
7 ounces bamboo shoots (canned), rinsed and drained
cilantro, chopped roughly for garnish
chilli, sliced finely for garnish
1. Combine galangal through tamarind, and mix in a mortar and pestle or coffee grinder to form a paste. Heat oil, then add paste. Add water, and bring to a boil.
2. Add coconut milk (if using), rice noodles, and carrot. Cook for 5 minutes. Add mushrooms, sugar snap peas and bamboo shoots.
3. Cook for another five minutes. Serve in a generous bowl with cilantro and chili pepper.
This is not the most traditional version of Tom Yum but it tastes good and all the flavours are there. Tom Yum does not traditionally have coconut milk (or noodles!!), but it makes it tastier.
Source of recipe: Modified and invented after experiencing amazing Tom Yum at the Thai restaurant on Parramatta Rd in Sydney.