Tom Yum Soup

Ingredients:
  • 200 g Oyster mushrooms, halved
  • 200 g peeled medium shrimps, keep the tails
  • 1 L water
  • 2 stalks lemon grass, sliced
  • 4 kaffir lime leaves
  • 4 chilli padis
  • 1½ tbs fish sauce
  • 2 tbs calamansi/lime juice
  • 4 galangal, sliced
  • 4 tsp sugar
  • 1 tbs coriander leaves, chopped
  • 3 tbs chilli paste (pound red chillies into smooth paste, fry and get the oil only) or tom yum paste
  • Salt, to taste

Methods:
  1. For stock: add shrimp heads and shells into boiling water for ± 20 minutes. Remove the heads and shells, set aside
  2. Add lemon grass, kaffir lime leaves, chilli padis, fish sauce, calamansi/lime juice juice, salt, galangal, sugar and chilli paste/tom yum paste to stock, let it boil for 5 minutes. Add in shrimps and mushrooms, boil for another 5 minutes
  3. Serve hot and garnish with coriander leaves