Cook: 15 min
Tom Yam Soup
1 tbsp vegetable oil
4 Thai shallots, finely sliced
1 tbsp grated galangal/ginger root
1 tbsp chilli flakes
1 litre chicken stock
175g Pork fillet, frozen
20 canned straw mushrooms, drained and halved
100ml fresh lime juice
8 lime leaves, shredded
15g fresh coriander leaves
50ml Fish Sauce
10ml light Soy sauce
1. Heat the oil in a large saucepan. Fry the shallot and galangal for 2-3 minutes until fragrant.
2. Add chilli flakes and fry until the chilli colours the oil. Pour in the chicken stock. Bring to the boil and simmer for 5 minutes.
3. Once simmering, shave in the frozen pork fillet and add the straw mushrooms, lime juice, lime leaves and coriander.
4. Stir in the fish sauce and soy sauce. Simmer until the pork has cooked through and serve.