Tom yum kung is a classic Thai soup. It’s not only flavourful, but also nutritious. This soup is often used to boost the immune system, also it’s a perfect remedy for a cold or flu. Moreover, its ingredients are known to be anti-cancer and anti-inflammatory.
• 10-12 raw shrimps
• 6 cups chicken stock
• Lemongrass, minced
• 4 cloves garlic, minced
• 3 tablespoons onions, minced
• 6 teaspoons ginger
• 3 bay leaves
• 1 teaspoon lime juice
• 1 1/2 tablespoons fish sauce
• 1/2 tablespoon soy sauce
• 1 carrot, sliced
• 1 1/2 cups shiitake mushrooms
• 1 small zucchini, sliced
• 1 cup cherry tomatoes, sliced
• 1/3 cup coconut milk
• 1 teaspoon chilli oil
• 1/3 cup fresh coriander
• Brown sugar and chilli pepper flakes to taste
Pour chicken stock into a deep cooking pot, add lemongrass and boil on medium heat for 5 minutes.
Add garlic, onion, ginger, bay leaves, lime or lemon juice, fish sauce, soy sauce, and carrots. Boil for 5 minutes and then add mushrooms and zucchini. Continue boiling another 5 minutes.
Add shrimps and sliced in half cherry tomatoes. Cook until shrimps are pink.
Turn down the heat to low and add coconut milk.
If desired, add more fish sauce, brown sugar and crushed chilli pepper flakes to taste.