The Best Spicy Thai Soup (Authentic Tom Yum)
One of the best Homemade Tom Yum you can make, plus a fancy version at the end. It’s a tom yum wonderland.
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Full Recipe: https://www.joshuaweissman.com/post/the-best-spicy-thai-soup-authentic-tom-yum
Ingredients Needed:
Nam Prik Pao
– 50g deseeded dried puya chilies
– 50g garlic cloves (12 cloves)
– 100g peeled shallots, thin sliced
– 150g palm sugar
– 25g dried shrimp
– 1/3 cup (90g) tamarind paste
– 1/3 cup (90g) fish sauce
– 1.25 cups (295ml) vegetable oil
Traditional Tom Yum
– 1 lb. tiger shrimp w/ heads
– 3.5 cups of (828ml) water
– 2 stalks of lemongrass
– 2 inch knob galangal
– 7 kaffir lime leaves
– 5 Thai chilies
– 5 cloves garlic, thinly sliced
– 2 oyster mushrooms
– 2 boxes mini beech mushrooms
– 4 tablespoons of nam prik pao
– 1/4 cup (55g) of Fish sauce
– 3 tablespoons (38g) of Lime juice
– 3 tablespoons (42g) palm sugar
– Cilantro for garnish
– Thai basil for garnish
– Red Fresno thinly sliced
– 4 limes
Fancy Tom Yum
– 1 bunch of green onions
– 2 tsp (6g)of sesame oil
– 3 tbsp (25g) vegetable oil
– 2tbsp (27g) of rice vinegar
– 1 Can Full Fat Coconut Milk
– 2 Large Trumpet mushrooms
– 2 lobster tails
– 10 garlic cloves, peeled
– 1 cup (214g) of sugar
– 1 cup (240ml) of water
– Red Fresno chili thinly sliced, for garnish
– Thai basil for garnish