Cooking Instructions
1. Prepare the aromatics
[] Lightly crush the coriander roots.
[] Bruise the shallots and lemongrass.
[] Slice galangal and tear kaffir lime leaves.
[] Quarter the tomatoes.
[] Prep coriander, culantro, and holy basil.
[] Set lime juice aside (do not add yet).
2. Fry the dried chilies
[] Heat oil in a small pan over medium heat.
[] Fry dried chilies until dark red and aromatic.
[] Remove and drain. Set aside for later use and garnish.
3. Build the tom yum broth
[] Bring 1,200 g water to a gentle boil.
[] Add galangal, lemongrass, coriander roots, shallots, and kaffir lime leaves.
[] Simmer gently for 8–10 minutes until fragrant.
4. Cook the fish
[] Add the fish pieces to the simmering broth.
[] Cook gently for 3–4 minutes, just until cooked through.
[] Avoid stirring too much to keep the fish intact.
[] Add tomatoes.
[] Add about 15 g dried chilies, lightly crushed to release flavor.
5. Season and finish
[] Add fish sauce and simmer for 1–2 minutes.
[] Turn off the heat.
[] Add lime juice and bird’s eye chilies.
[] Add coriander, culantro, and holy basil.
6. Serve and enjoy
[] Ladle into bowls.
[] Garnish with extra fried dried chilies
[] Serve hot.
