Tom Chuet - Spicy and Tangy Thai Soup

Ingredients

• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 2 stalks lemongrass, bruised and cut into 2-inch pieces 2 stalks lemongrass, bruised and cut into 2-inch pieces
• 3 slices galangal 3 slices galangal
• 4 kaffir lime leaves 4 kaffir lime leaves
• 2 Thai chilies, sliced 2 Thai chilies, sliced
• 1 cup (200g) mushrooms, sliced 1 cup (200g) mushrooms, sliced
• 1 medium tomato, cut into wedges 1 medium tomato, cut into wedges
• 1 pound (450g) shrimp, peeled and deveined (or substitute with fish fillets) 1 pound (450g) shrimp, peeled and deveined (or substitute with fish fillets)
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 tablespoon palm sugar (or substitute with brown sugar) 1 tablespoon palm sugar (or substitute with brown sugar)
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the chicken or vegetable broth to a boil.
2. 2.
   Add lemongrass, galangal, kaffir lime leaves, and Thai chilies to the pot. Reduce heat and simmer for 10 minutes to infuse the flavors.
3. 3.
   Add mushrooms and tomato wedges to the pot and cook for an additional 5 minutes.
4. 4.
   Gently add the shrimp (or fish) to the pot and cook until they turn pink and are cooked through, approximately 3-5 minutes.
5. 5.
   Stir in fish sauce, lime juice, and palm sugar until well combined. Taste and adjust the seasoning if needed.
6. 6.
   Remove from heat and garnish with fresh cilantro leaves.
7. 7.
   Serve hot and enjoy the vibrant flavors of Tom Chuet.

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalks by gently pounding them with the back of a knife before adding them to the soup.
• Galangal — If fresh galangal is not available, you can use dried galangal slices or substitute with ginger.
• Kaffir lime leaves — Tear the leaves slightly before adding them to the soup to release their aromatic oils.
• Thai chilies — Adjust the amount of chilies according to your spice preference. Remove the seeds for a milder heat.
• Shrimp — Choose fresh and deveined shrimp for the best flavor. If using fish, opt for firm white fish fillets like cod or snapper.

Tips & Tricks

• For an extra kick of heat, add a few slices of fresh Thai bird's eye chilies to the soup.
• If you prefer a thicker soup, dissolve 1 tablespoon of cornstarch in water and add it to the soup during the last few minutes of cooking.
• Customize the soup by adding your favorite seafood or vegetables, such as squid, mussels, or baby corn.
• To make it heartier, serve the soup with steamed jasmine rice or rice noodles on the side.
• Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Tom Chuet soup hot in individual bowls. Accompany it with a plate of fresh Thai basil leaves, bean sprouts, and lime wedges on the side. This allows each person to customize their soup by adding extra herbs, crunch, and a squeeze of lime juice according to their taste preferences.

Presentation advice

Present the Tom Chuet soup in vibrant bowls that showcase the beautiful colors of the soup and its ingredients. Garnish each bowl with a sprig of fresh cilantro and a lime wedge on the rim. This adds a touch of freshness and visual appeal to the presentation.