Original Tom Yum soup recipe

Cut the ginger, mushrooms, tomatoes, lemongrass, leek and hot pepper.

Peel the shrimp from the shell, peel the mussels, rinse and peel the squids. Then, cut into rings.

Pour vegetable oil into a saucepan. Add the washed rice and fry for 3-4 minutes over medium heat, stirring constantly.

Slowly, add boiling water to the rice. Reduce heat to low, cover and simmer for 15 minutes.

In another saucepan, heat chicken broth over low heat, and add ginger, lemongrass, leek, and hot pepper. Cook over low heat for 5 minutes.

Add mushrooms, soy sauce, fish sauce, spicy paste, chilli paste with garlic, juice of two limes, sugar, soy sauce, and Tom Yum soup base to the broth.

Before putting the kaffir lime leaves, you need to knead them a little with your hands. Stir and cook over low heat for 2 minutes.

Add coconut milk to the soup and stir.

Add shrimp, mussels, and squid. Stir and cook for 2 minutes over low heat.

Serve hot tom yam. Serve the rice separately with the soup. Before serving, add fresh cilantro leaves and halved cherry tomato to each serving.