You don’t want your tom yum to be overcooked. Boil your tom yum for another minute or so and then turn off the heat.You may need more of each, but start with that. Next, add about 6 tablespoons of fish sauce first, and 2 teaspoons of sugar.Boil the tom yum for about 2 - 3 minutes.If you’re using shrimp for this tom yum recipe, you might get some foam build up on top of your soup, in which case you can just lightly skim it off the top and toss it out.Then go ahead and add them to the tom yum. Take two roma tomatoes and two small white onions and slice them into wedges - you want them to be big and chunky.Then add your mushrooms, which you should pre rinse beforehand.Boil your soup with all the herbs in it for about 10 minutes, and you can go ahead and toss in the shrimp and turn the fire to low.Since I used goong mae nam (กุ้งแม่น้ำ), freshwater shrimp, I first chopped off all the tentacles. Now prepare your shrimp (or whatever meat of choice you’re making tom yum with).You can put on the lid just so it starts to boil and release all the herb flavors quicker. Throw the lemongrass, galangal, kaffir lime leaves, garlic and chilies into the water.You can also remove the seeds if you’d still like the chili flavor but not as much heat. First, take off the stem, and then you can either just slice them in two pieces, or give them a little pound on your cutting board like I did (just be careful of flying seeds). I used about 10 Thai bird chilies (prik kee noo) for this recipe, but you can use however many you’d like.Coarsely break about 10 kaffir lime leaves - no need to cut them, just tear them - which is going to help release their flavor.Take about 1 thumb sized chunk of the root part of galangal, and chop it into slices.Then just slice it diagonally into 1 inch strips or so. Then, I like to use a mallet to lightly pound the lemongrass to release the flavors. Take your stalks of lemongrass, and first tear off the outermost leaf and throw it out.Slice about 10 limes and juice them all into a small bowl, and set them aside for later. This is not the first step of the recipe, but it’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all. Then I like to start by squeezing my limes.First thing to do is put about 2 liters of water in a pot to boil.
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