Tom Yum Soup (Thai Seafood Soup)

Ingredients 1:
3 large shallot
3 cloves of garlic
1/2 cm ginger
2 medium size tomato or 5 cherry tomato
1 chili pepper (depends on taste)

Ingredients 2:
1 cm ginger, mashed but do not break
1-2 cm galangal, mashed but do not break
1 lemongrass, break and mashed but do not break
2 lime leaves, if you don’t have this then add extra lemongrass
2 cubes of fish bouillon
1L water

Seafood:
Clams
Scallop
Shrimp or Prawn
Surimi sticks, cut into 1 cm size
Fish balls
Fish, any types, cut into favorable size

Ingredients 3:
Juice from 2 squeezed limes
Spring onions, slice thinly
Coriander leaves, slice thinly
Small chili peppers, such as bird’s eye chili, prepare as a whole so do not slice or mashed OR regular chili peppers and sliced in a skew form (how much is depends on taste)
Mushrooms (shiitake, button, or oyster)
Paksoy stalk, halved and sliced into long thin sticks
Paksoy leaf, cut into several big size pieces

How to cook:

1. Blend all Ingredients 1 into one in a blender until smooth in texture
2. Cook all Ingredients 2 and Ingredients 1 until boil
3. Put in all the seafood except fish because fish cook very fast and they will break apart if cook for long time
4. Put in Ingredients 3, except paksoy leaf, and cook until boil
5. Put in the fish and paksoy leaf and then mix until the fish is cook