Tom Yum Goong

Recipe adapted from All Recipes.com I make some changes to the recipe.

Ingredients

1/2 lb shrimp - peeled
1/2 lb baby squid
1/2 bowl fresh scallop
12 mushrooms (sliced)
2 tomatoes
4 cups water
3 lemon grass
4 kaffir lime leaves
4 slices galangal
4 chilli  (padi birds eye chilli)
11/2 tbsps fish sauce
11/2 lime juice
1 tsp sugar
1 tsp chilli paste (hot)
2 tbsp soup (tom yum paste optional)


Method:

1. Trim lemongrass and cut into matchstick size pieces.
2. To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
3 Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps ,squids,tomatoes and mushrooms. Cook for further 10 minutes. Garnish with basil leaves.

I am submitting this post to Asia Food Fest  ( Thailand ) - November Month hosted by Lena of Frozen Wings