Tom Yum

So very sorry! This is a very very late post on my Tom Yum soup that I made on my first visit to Sydney (since I got married). It was spring at that time and I kinda craved for something spicy and hot. Yep, Tom Yum's got it all! And I could never get enough of this on cold days! Always remember that you can adjust this recipe to your liking by adding more of the spices shown below.

Ingredients:

• 500gr shrimp, leave the skin on
• 1 cup of quartered fish balls
• 250gr squid, optional
• 2 liters water
• 3 tbsp tom yum paste
• 2 stick lemongrass, cut into short pieces
• 1 tsp lime juice
• 1 tbsp fish sauce
• 5 kaffir lime leaves, shred with hands
• Galangal
• Dried chilli/chilli flakes (as you like)
• 1 bunch of coriander leaves, chopped
• Salt

How to make:

1. Boil shrimp and fish balls until tender.
2. Add tom yum paste, lemongrass, galangal, fish sauce, kaffir lime leaves, and dried chilli. Add salt and sugar to taste. Bring to boil and until aromatic.
3. Turn off the heat and add chopped coriander leaves.
4. Serve with cooked vermicelli noodles.