Tom Yum – A Spicy Adventure

My husband is a huge fan of spicy food, so to treat him, I decided to make a Thai Tom Yum soup. I found this recipe among the notes of Mark Wiens, a traveler whose mission is to try local dishes wherever he goes. From each trip, he creates a video which he shares on YouTube. What makes his videos so engaging is the genuine delight he shows while tasting each dish. This one is, in my opinion, one of his most captivating videos.

Tom Yum is a classic street food in Thailand. I had two options: a clear soup or a creamy one. I chose the creamy version, which differs from the clear version by the addition of condensed milk and chili paste. I prepared enough for two people, but it’s hearty enough for four. The number of chili peppers makes the soup quite spicy — perfect for someone who loves heat. For those less accustomed to spice, I recommend cutting the chili quantity in half to start.

Ingredients

• 1 liter water
• 2 stalks lemongrass
• A piece of galangal, cherry-sized*
• 5 kaffir lime leaves
• 5 bird’s-eye chili peppers
• 2–3 garlic cloves
• 250–300 g large raw shrimp (frozen works too)
• 150 g oyster mushrooms (I used a mix of shiitake, oyster, and other mushrooms; slice large ones)
• 1 Roma or San Marzano tomato
• 1 onion
• 1 tsp sugar
• 4–6 tbsp fish sauce
• 4–6 tbsp lime juice (from about 3 limes)
• A handful of fresh cilantro, chopped
• 1.5 tbsp Thai chili paste (nam prik pao)
• 5 tbsp condensed milk

Instructions

1. Pour the water into a pot and place over medium heat. Meanwhile, lightly crush the lemongrass stalks with the blunt side of a knife or a pestle. Trim the hard ends and peel off the tough outer layer. Cut into 3 cm pieces. Slice the galangal, halve the kaffir leaves, and slightly crush the garlic cloves. Trim the green stems from the chilies and slice each in half lengthwise.
2. Add the galangal, chilies, lemongrass, garlic, and kaffir leaves to the pot. Cover and bring to a boil, then simmer for about 10 minutes.
3. Add the shrimp and mushrooms, reduce the heat. Cut the tomato into wedges and the onion into slightly smaller pieces, then add to the soup. Cook for about 5 minutes (from the point of boiling).
4. Add the fish sauce and sugar to taste. Cook until the onion softens slightly but remains firm.
5. Stir in the condensed milk and chili paste. Mix well and bring to a gentle boil.
6. Remove the pot from the heat and add the lime juice. Taste and adjust the seasoning with fish sauce, lime juice, or sugar as needed.
7. Finish with fresh cilantro and serve immediately.

*Galangal is also known as Thai ginger; if unavailable, you can substitute half fresh and half dried ginger.