Using the back of a knife, gently pound lemongrass stalk, lime leaves, and thai chilis. You can also slice the Thai chilis for more spice. If using dried lime leaves, then add right into the soup pot.
Place water in a medium pot and add Salt, Onion, Lemongrass, Lime Leaves, Cilantro Stems (you can tie it up to make it easier to remove when soup is done), Thai Chili's, and Tomatoes.
Bring to a boil and simmer for about 10 minutes to make the broth.
Then add Mushrooms, Fish Sauce, Lime juice, and Taste for seasoning. (add more seasoning if needed)
Turn off the heat. Remove cilantro bunch, lime leaves, and lemongrass from pot
Place shrimp into broth, be sure it's not boiling. Once Shrimp are pink the soup is ready to serve. Garnish with Cilantro leaves and extra chili oil. Have as a main course with rice, or as an appetizer with a main dish.
Notes
Substitutions for lime leaves can be the peel of a fresh lime or dried lime leaves.Tom Yum Goong is best served right away and the shrimp does not reheat well.The lime leaves, lemongrass, and cilantro bunch, are not meant to be eaten. They are just to flavor the soup. You can remove them prior to serving into bowls.Serve Tom Yum with steamed Jasmine rice or along appetizers like Spring Rolls, Fish Cake, or Chicken Satay.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.