Thai Street Food – Creamy TOM YUM Goong Soup

Instructions

1. Preparing ingredients: cut the galangal into thin slices, mushrooms into wedges, halve the tomatoes, pound the lemongrass stems carefully with a tenderizer and cut into a few of pieces, cut the leek into slices and pound the chili peppers lightly.
2. Peel and devein the shrimp, scrub the mussels, wash and peel the squid and cut into rings.
3. Wash the rice thoroughly and drain.
4. Add 2 tbsp of vegetable oil into a stockpot, heat over medium heat, add the rice and fry for 3-4 minutes over medium heat stirring constantly.
5. Then pour in the boiling water slowly. Reduce the heat to low, cover with a lid and boil for 15 minutes.
6. Heat the chicken broth over low heat in another pot and add the galangal, lemongrass, leek and chili peppers. Cook over low heat for 5 minutes.
7. Add the mushrooms, soy sauce, fish sauce, pepper paste, chili garlic sauce, juice of 2 limes, sugar and tom yum base into the broth. Crumble a bit the kaffir lime leaves with hands and add into the stockpot. Stir and cook over low heat for 2 minutes.
8. Add the coconut milk into the soup and stir.
9. Add then the shrimp, mussels and squid rings. Stir and cook for 2 minutes over low heat.
10. Serve your tom yum soup hot and the rice apart. Add a couple of fresh cilantro leaves and the halved cherry tomato into each serving.