Shrimp Tom Yum
Many Western versions of tom yum substitute ginger for galangal, but in Asian cooking, they are not interchangeable. Galangal and ginger are often cooked together but, when a recipe calls for galangal only, ginger is not a viable alternative.
dried is fine
tied into a bundle
peeled and halved
kaffir lime leaves
center ribs removed and discarded
bird's eye chilies
cut into wedges
Pour the broth into a pot and bring to the boil.
Drop the galangal slices, lemongrass, kaffir lime leaves, chilies and tomatoes into the broth. Lower the heat. Cover and simmer for 10 minutes.
Add the shrimps to the broth.
If the broth is unseasoned or underseasoned, add fish sauce.
Cover the pot once more and simmer for five minutes, or just long enough to cook the shrimps but without overcooking them.
Taste the broth. Add more fish sauce, if needed.
Drizzle in the lime juice, a tablespoonful at a time, tasting and adding as you go along until a good balance of salty and sour is achieved.
Ladle your hot and sour shrimp tom yum into bowls, sprinkle with cilantro and serve immediately.
Updated from a recipe originally published in 04/10/2020