Updated: Jun 24, 2020
Tom Yum Kung: This translates to Soup Spicy Combining Shrimp, so if you can't stand a bit of heat this week you better get out of my kitchen!
This is a dish I make for myself for lunch every week. The vibrant flavors of lemongrass, galangal, chili, lime and shrimp pop. I've eaten this dish through tears of spicy pain mixed with utter enjoyment. I won't make it that spicy but a bit of spice is key to this dish. Keeping the shrimp company in this bowl of goodness are tomatoes, cilantro, mushrooms and spring onions.
I finish my soup a little different than traditional though. I like it with noodles and a topping of coconut cream to smooth it all out. It makes it a meal rather than a starter. Sign up quickly if you're interested! Or by Tuesday evening if your a gambler.