Tom Yam Goong

This soup is one of the favorites of the thais and certainly one of the most popular dishes. It is a hot and sour soup with shrimp, flavored with lemon grass, galanga, kaffir lime leaves to, coriander, mushrooms and rather "hot" with crushed chillies. Quick and easy to make, this soup will spice up your plate!

Ingredients

12 large raw shrimp (Black tiger preferred)
3-4 thai shallots (men Daeng)
8 glasses of chicken broth
200 g Thai mushrooms (het fang het or nunu)
4-5 cherry tomatoes
6 thin slices of galangal
1 stalk lemongrass chopped into slices
2 kaffir leaves (makrut, they are kaffir lime leaves)
3-4 c. in s. fish sauce (nam plaa Thai)
4 c. in s. of lime juice (2 small limes)
3-4 freshly crushed chillies pestle (Thai chilies phrik keng nhoo)
A few coriander leaves

Elaboration

In a stove without adding fat, fry the whole cherry tomatoes and cut them in half and reserve.
Shell shrimp, keeping the tail. With a sharp knife, carefully remove the black vein on the back of the shrimp. (It sounds complicated but it's pretty fast). Rinse with cold water and set aside.

In a saucepan, boil the chicken. Add the pieces of lemongrass and galangal, then cook over low broth about 30 seconds. Add the mushrooms, cherry tomatoes, kaffir lime leaves and chillies and continue to simmer for 2 minutes. Add shrimp, fish sauce and cook for 2 to 3 minutes. Check and adjust seasoning.

Off the heat, add the lime juice. Serve hot in bowls decorated with coriander leaves.