This is the Thai national dish. When you say something is Tom Yum Kung, you are saying that it is authentically Thai. Its like saying that something is “as American as apple pie”.
This is the start of a post on a recipe for Tom Yum Kung. My sources are memory, Jennifer Brennan’s (Hot Pink) Original Thai Cookbook and Hot Thai Kitchens youtube video http://hot-thai-kitchen.com/tom-yum-goong/ and Thai Food Master http://www.thaifoodmaster.com/thai_food_recipes/thai_soup_recipes/320
My memories are scattered but as always include Umdang Ceramics and a certain little whole in the wall place in Korat that kept upping the chilis every time we went there.
This page says to add 4 shallots http://www.thaifoodmaster.com/thai_food_recipes/thai_soup_recipes/320 This page also says to fry prawn brains in oil until golden. They add them late in the process to the soup and it adds an orange color. I will probably get headless shrimp so no prawn brains.
I have had shallots in Tom Yum but have never included them in my recipe. I am gonna try some this time.
I really like the oil that has had shrimp shells fried in it so I am going to use that part of the Hot Pink cook book.
2T vege oil I like the way it looks if it goes red.
8 cups quality chicken stock using skin and feet if possible
1″ of galangal fresh from my garden sliced in rounds.
3 stalks lemon grass 1″ length. from my garden, bruise before cutting.
Kaffir Lime leaf 4 slivered from my garden
1 t kaffir zest but other limes OK from my garden, maybe fresh
2 green chili, serrano, or one polano slivered (bruise first). I will throw in a few pequins.
2 pounds shrimp peel de-vein and reserve the shells.
1 slivered red chili slivered (bruise first)
2 limes juiced.
1T Fish Sauce. Louis uses a tad of shrimp paste.
2 T coriander leaves chopped coarse
3 green onions chopped coarse from my garden
mushrooms, I am going shitake this time I think.
a small amount of vegetable matter but this soup traditionally has little to none. I am not sure what, but maybe a few bits of slivered root veges.
https://www.youtube.com/watch?v=hXaaZiMgvgI Hot Thai Kitchen says maybe to add some Nam Prik Phao it adds some nice color. I may put in some powdered dry ancho chili early with the shrimp shells.
Fry shells in oil , add stock, galangal, leaf and rind of kaffir. green chilli shallots. simmer the stock.
Bring to a boil add veges, mushrooms first, then shrimp. Slightly undercook the shrimp. Remove from heat add lime juice fish sauce sugar coriander and green onion. Check for salt, sugar, pepper, fish sauce. serve. Guests that are late get it cold. Do not bring this back to a boil.