My favourite Thai dish when I was growing up was the tangy and assertive tom yum soup – the broth is perfectly poised between hot and sour, making it irresistible. When making tom yum, never skimp on the aromatics. The soup relies on the lemongrass, galangal, kaffir lime leaves and chilli to impart a distinctive, herbaceous flavour.
Use tamari instead of soy sauce.
Put all the ingredients except the coriander into a large saucepan. Bring to the boil, then reduce the heat to low, cover and simmer for 20–30 minutes until all the flavours have infused and your kitchen smells of lemongrass and ginger.
Serve the soup piping hot, garnished with coriander.
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