Tom Yum Goong


4 cups of veggie broth

2 cups water

2 stalks fresh lemongrass smashed and cut into 1 inch pieces

4 slices fresh galangal root (smashed) or 2 pc dried

4 fresh kaffir lime leaves

1 tbsp. tamarind paste

1 tbsp. fish sauce

3/4 lb shrimp shelled and de-veined

6 fresh Thai chili peppers

1/2 small white onion sliced

2 tbsp. roasted chili paste

1 (16 oz.) can of straw mushrooms, drained and rinsed

1 small ripe tomato, cut into wedges 1/4 inch thick

1 cup chopped broccoli

1 cup chopped purple cabbage

1/2 cup yellow bell pepper chopped

1 lime juiced

2 sprigs fresh cilantro plus more for garnish




Bring the water and stock to a boil over high heat in a large pot and whisk in the tamarind paste . Add the lemon grass, galangal, kaffir lime leaf, and funky, funky fish sauce. Bring to a boil and cook 3 minutes. Add the onion, chili paste and straw mushrooms and boil for another 7 minutes. Add the shrimp, chile peppers, cabbage, bell peppers and tomatoes and remove from heat. Add the lime juice, cilantro and broccoli. Garnish with additional cilantro. Fix a big ole bowl. Take a big slurp and repeat: "Tom YumYum in my tum tum tum. #100