Homemade Tom Yum Goong Nam Sai- An Authentic Recipe To Make Clear Tom Yum Soup

Directions

• Preparation
• Start by cleaning the shrimp: break the heads and extract the shells from the shrimp. Wash them and put them into a stockpot. Devein the shrimp, wash them, and set the cleaned shrimp aside to use in the soup.
• Keep the stockpot on the stove, switch on the flame to medium-low heat, and start cooking the shrimp head and shells.
• Once they start to release their juices and you see the shrimp extract setting at the bottom of the pan, caramelizing, pour the three cups of water into the pan. Let this simmer for about five minutes in low flame.
• In the meantime, pound the Thai red chile along with the garlic cloves to bruise them lightly and set them aside.
• Remove the outer peel of the lemongrass stalk, pound it slightly, and cut the stalk into slices.
  
  
• Making the soup
• After 5 minutes of simmering the prawn shells and heads, discard them from the stock water using a strainer.
• Now into the stock water, add your lemongrass, galangal slices, kaffir lime leaves along with the chile-garlic mixture. Let this simmer for another 3-4 minutes.
• Next, add the onions, tomatoes, shrimp, cuttlefish, and mushrooms, along with the fish sauce and brown sugar. Let your soup simmer until the shrimp, cuttlefish, and mushroom are nice and tender.
• Lastly, add the lime juice and switch off the flame.
• Do the taste check and add more fish sauce and lime juice if necessary. You can also add some salt instead of fish sauce if you think you need more saltiness in your soup.
• Take the stockpot out of the stove and keep stirring for about 2 more minutes. Add the chopped coriander leaves and stir to combine and let the coriander leaves wilt with the warmth of the soup to release their flavor.
• Pour the soup into your serving bowl and enjoy it warm!