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SOUTHEAST ASIAN

Tom Yum

Hot and sour broth layered with lemongrass, galangal, lime leaf, and chilies.

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Use chicken bone broth as foundational broth. Tom yum is a fast aromatic layer: lemongrass, galangal, lime leaf, and chilies perfume the stock you already made.

Ingredients

  • 2.5–3 L chicken bone broth
  • Lemongrass (bruised), galangal slices, kaffir lime leaves, Thai chilies
  • Lime juice, fish sauce, palm sugar
  • optionalNam prik pao
  • Straw mushrooms or vegetables of choice

Method

  1. Bring the chicken bone broth to a simmer with aromatics; bruise chilies for more heat if desired.
  2. Simmer 10–15 minutes; add mushrooms and protein.
  3. Finish off heat with lime, fish sauce, and sugar; balance hot, sour, salty, sweet.