This recipe is the soup base for any type of Tom Yum. You can add shrimp, chicken or any type of seafood. It can also be used as the broth for steamboat. The best part is keep the broth and whatever leftovers you may have after the steamboat, add any noodles of your choice and you have another satisfying meal.
8 cups water
4 tablespoons nam pla (Thai fish sauce)
3 inches galangal – cut into 1/4 inch slices
3 stalks lemongrass – lightly crushed
4 bird’s eye chili – lightly crushed
2 limes – juiced
3 pieces kaffir lime leaves – lightly bruised
3 pieces coriander root – lightly crushed (keep leaves for garnishing)
2 shallots – sliced thinly
2 tablespoon Mae Pranom Thai Chili paste
1). Bring water (or stock) to a boil.
2). Add nam pla, galangal, lemongrass, chili, shallots and coriander root. Simmer for 20 minutes.
3). Add kaffir lime leaves and lime juice, and Mae Pranom Thai Chili Paste.
4). This soup is ready to be used as steamboat broth or Tom Yum soup.
Note: Mae Pranom Chili Paste. Available at most Asian grocery stores. We need this paste for its sticky sweetness, dried shrimp flavour and fragrant chili oil.