Ingredients:
½ lb medium-sized shrimps (washed, shelled and deveined)
2 pieces of salmon steaks (cut in chunks)
4 cups chicken stock/water
2 fresh tomato, sliced in chunks
1 cup fresh mushrooms, sliced
2 pcs. lemon grass, cut in lengths and crushed
4 pcs. galangal (crushed)
2 Tbsp. fish sauce (nam pla)
4 pcs. fresh kaffir lime leaves
2 pieces of dried Thai fresh chilies (optional)
2 Tbsp. nam prik pow (Thai chili paste in soya bean oil)
3 Tbsp instant tom yum paste
juice of 1 lemon
1 tsp. sea salt
pinch of sugar
cilantro for garnishing
Method:
1. Bring chicken stock, lemon grass, galangal and salt and bring to a boil for about 5 minutes. Be sure there are enough water to cover the seafood.
2. When soup come to a fast boil, add mushrooms, kaffir lime leaves, chilies, and chili paste, fish sauce, lemon juice, and tomatoes. Bring to boil again and then add fish and shrimp, if using. Season to adjust seasoning to your taste. Note: If using shrimps, save the shells and rinsed clean. Put into a muslin bag and toss in with the chicken stock/water to boil. Remove before serving.
