Tom Yum soup is a clear hot and sour soup bursting with the citrus flavors of lemongrass, Kaffir lime leaves, and lime juice. It is and should be on the assertive side so adjust the amount of heat by using more chilies or chili paste. We particularly love this soup on cold and chilly days or when under the weather.
It does not take much time to remove the tails or roots of the beansprouts and I tail them for a more luxurious feel as well as a neater look as the stringy roots make the dish look disheveled.
2 cups lemongrass broth
4 slices Galangal
4 Thai Birds eye or Serrano chilies
2 large shallots
3 Kaffir lime or regular lime leaves
1 - 2 Tbsp Hot chili sauce
1/2 tsp Sugar
1/2 tsp Salt
4 oz Tofu
1 cup Baby bok choi
1 cup Bean Sprouts, tailed
4 - 6 fresh Button Mushrooms
2 green onions, sliced
1 lime, juiced
a few s prigs, Cilantro
Extra Hot chili sauce, to serve
Cut the tofu into large cubes; remove the stems from the mushrooms and cut the caps into thick slices. Slice the bok choi in large bite size pieces. Peel and thinly slice the shallots.
I usually slit the blossom ends of the chilies so that they can be easily fished out before serving the soup. Most people would not find accidentally chewing on the chilies a pleasant experience; they do look just like a green bean. Been there, done that!
Bring the lemongrass broth to a simmer with the salt, sugar, shallots, galangal and chilies. Crush the lime leaves in your hands to bruise them and add to the soup.
Add the tofu and gently simmer for about 10 minutes.
Stir in the bok choi and heat until very hot, almost to a boil - about 2 or 3 minutes.
Fish out the chilies and discard; you might like to fish out the galangal and the lime leaves also.
Add the mushrooms, bean sprouts, green onions, hot chili sauce, and lime juice to taste.
Serve hot immediately in warmed bowls garnished with cilantro.
Serve the extra Chili sauce at the table so that each diner can add them to their soup if they wish. Enjoy!!