This classic tom yum goong is one of the most popular soup in Thailand with perfect balance of sour, salty, spicy and sweet. It’s actually pretty quick and easy to make. It literally takes about 10 minutes to cook once you have all the ingredients already. Tom yum soup can be made with squid, clams, chicken and pork. You can always customize the taste to your liking.

Recipe serves 2

10 Extra large shrimps-shells on
4 Cups water
2 Tbsp Thai chili paste (nam prik pao)
4 Thin slices galangal
4 Kaffir lime leaves
4 Ounces oyster mushrooms 113g
3 Tbsp fish sauce
3 Tbsp fresh lime juice
Sugar to taste
Chilies to taste
Chopped cilantro for garnish

Note: when you add the shrimp to the soup let cook only about 40 seconds and turn off the heat. While you taste and adjust the broth the shrimp continues to cook. Don’t over cook. It gets dry and chewy.