Wizzlylabsfud
Culinary Explorer
I tell you this is perfect for warming up on chilly days or when you're just craving some flavor explosion in your mouth! 
Tom Yum Soup
Ingredients
6 cups chicken stock
1 stalk lemongrass, lower third finely minced, top bulb smashed and bound with twine
1 carrot, thickly sliced
4 cloves garlic, minced
3 tablespoons minced onion
2 tablespoons grated galangal or ginger
3 makrut lime leaves (or bay leaves and long strip of lime zest)
1 1/2 tablespoons plus 1 teaspoon fish sauce, divided
1/2 tablespoon soy sauce
1 teaspoon lime juice or lemon juice
1 to 2 cups shiitake mushrooms, stems removed
1 small zucchini, sliced into half-moons
12 to 14 medium raw shrimp (or 8 to 10 large), shells left on or removed
1 cup cherry tomatoes, sliced in half
1/4 to 1/3 (13.5-ounce) can coconut milk
1 teaspoon chili oil, optional
Brown sugar, to taste, optional
Crushed chile pepper flakes, to taste, optional
1/3 cup fresh cilantro (fresh coriander)
Steps to Make It
1♥Gather the ingredients.
2♥Pour the stock into a deep cooking pot over medium-high heat. Add the prepared lemongrass, including the upper sections of the stalk you didn't mince. Boil 5 to 6 minutes to soften.
3♥Add carrot, garlic, onion, galangal or ginger, lime leaves, 1 1/2 tablespoons of the fish sauce, soy sauce, and lime juice. Reduce heat slightly, cover, and continue simmering 5 minutes. Add the mushrooms and zucchini, and continue simmering another 5 minutes.
4♥Add shrimp and cherry tomatoes. Cook 3 minutes or until shrimp are pink and plump.
5♥Turn down the heat to low and add 1/4 can coconut milk, chile oil, and brown sugar and red pepper flakes to taste (if using). Add the remaining teaspoon of fish sauce or more chile oil to taste. Discard the lime or bay leaves and the zest, if using. Serve with fresh cilantro sprinkled over and enjoy.
And the last tip to you is If you want to add some spice to your tom yum soup, we recommend adding chile oil, fresh chile, or chile flakes. Alright ♥ try this one♥
Tom Yum Soup
Ingredients
6 cups chicken stock
1 stalk lemongrass, lower third finely minced, top bulb smashed and bound with twine
1 carrot, thickly sliced
4 cloves garlic, minced
3 tablespoons minced onion
2 tablespoons grated galangal or ginger
3 makrut lime leaves (or bay leaves and long strip of lime zest)
1 1/2 tablespoons plus 1 teaspoon fish sauce, divided
1/2 tablespoon soy sauce
1 teaspoon lime juice or lemon juice
1 to 2 cups shiitake mushrooms, stems removed
1 small zucchini, sliced into half-moons
12 to 14 medium raw shrimp (or 8 to 10 large), shells left on or removed
1 cup cherry tomatoes, sliced in half
1/4 to 1/3 (13.5-ounce) can coconut milk
1 teaspoon chili oil, optional
Brown sugar, to taste, optional
Crushed chile pepper flakes, to taste, optional
1/3 cup fresh cilantro (fresh coriander)
Steps to Make It
1♥Gather the ingredients.
2♥Pour the stock into a deep cooking pot over medium-high heat. Add the prepared lemongrass, including the upper sections of the stalk you didn't mince. Boil 5 to 6 minutes to soften.
3♥Add carrot, garlic, onion, galangal or ginger, lime leaves, 1 1/2 tablespoons of the fish sauce, soy sauce, and lime juice. Reduce heat slightly, cover, and continue simmering 5 minutes. Add the mushrooms and zucchini, and continue simmering another 5 minutes.
4♥Add shrimp and cherry tomatoes. Cook 3 minutes or until shrimp are pink and plump.
5♥Turn down the heat to low and add 1/4 can coconut milk, chile oil, and brown sugar and red pepper flakes to taste (if using). Add the remaining teaspoon of fish sauce or more chile oil to taste. Discard the lime or bay leaves and the zest, if using. Serve with fresh cilantro sprinkled over and enjoy.
And the last tip to you is If you want to add some spice to your tom yum soup, we recommend adding chile oil, fresh chile, or chile flakes. Alright ♥ try this one♥
It looks incredibly flavorful with all those aromatic herbs and spicy kick. Thanks a bunch for sharing the recipe; I can't wait to whip it up and enjoy a bowl of comforting goodness! 
There's just something so comforting about its aromatic broth infused with lemongrass, kaffir lime leaves, and spicy chili.
