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I woke up to pouring rain today and immediately decided it's time for a good hot bowl of tom yum soup, I ran to my garden, cut two stalks of lemongrass in the rain and quickly snipped a few Kaffir lime leaves.
Off I go to work on my seafood tom yum soup !
6-8 Medium size shrimp (shelled,veined)
1 Medium size cuttlefish (Skinned,Pineapple cut)
5-6 Fresh mushrooms, any type ( Thick Slice)
2 stalks of lemongrass(remove old skin,use only bottom 4-5 inches, cut into half in length, and smashed it with butcher knife to release the fragrance)
6-8 Kaffir Lime leaves (Remove Midrib, and lightly crush a little)
1/2 inche galangal (Slice)
1 Medium size ripped tomato (Cubed)
5-6 Thai Chilli (cut into 1 cm in length)
1 Garcinia Atroviridis/Asam Keping Optional
1 tbsp Chopped Coriander leaves/Cilantro
Seasoning:
1 tbsp Fish Sauce
1 Lime (Juiced)
1 tsp Thai Rosated Chilli Oil Optional
Salt to taste
3 Cup water/Stock
2. In a cooking pot, add 3 cups of water/stock, bring to boil, add shrimp shells and heads and cook for 10 minutes, remove the shells and heads. Add brushed lemongrass, galangal, Asam Keping, Kaffir lime leaves and chilli, cover with lid and cook on medium heat for another 10 minutes.
3. Remove the herbs and shrimp shells, bring the soup to boil again, add tomato pieces, mushroom, shrimp and cuttlefish, season with fish sauce, salt and lime juice, taste it and adjust sourness and saltiness if required.
酸辣鲜香的东炎汤!
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