Name: Authentic Thai Tom Yum Fish Soup with Lemongrass & Lime
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 lb (450g) white fish fillets (such as cod or snapper), cut into 2-inch pieces; 6 cups chicken or fish stock; 2 stalks lemongrass, trimmed and smashed; 5 kaffir lime leaves, torn into pieces; 3 slices galangal (or substitute ginger); 3 Thai bird's eye chilies, sliced (adjust to taste); 200g (7 oz) mushrooms, sliced; 2 medium tomatoes, cut into wedges; 1 small onion, thinly sliced; 2 tbsp fish sauce; 1 tbsp lime juice; 1 tsp sugar; 1/2 tsp salt; Fresh cilantro, chopped, for garnish; Lime wedges, for serving

From craving to table

Instructions

1
In a large pot, bring the chicken or fish stock to a boil.
2
Add lemongrass, kaffir lime leaves, galangal, chilies, and onion. Simmer for 5-7 minutes to infuse the broth.
3
Add the mushrooms and tomatoes to the pot, and simmer for another 3-4 minutes until just tender.
4
Gently add the fish pieces and cook for 4-5 minutes, or until the fish is opaque and cooked through.
5
Season the soup with fish sauce, lime juice, sugar, and salt. Taste and adjust seasoning as needed.
6
Remove from heat. Discard lemongrass, kaffir lime leaves, and galangal slices.
7
Ladle soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.

Authentic Thai Tom Yum Fish Soup with Lemongrass & Lime

Instructions

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