Thai Fish Soup Tom Yum

Begin by preparing the garlic: peel and slice it thinly. Next, take the chili peppers, rinse them thoroughly, remove the stems and seeds, then slice them into thin rings. Heat the vegetable oil in a small pan. Add the garlic and sauté it for just a few seconds until fragrant. Remove the garlic from the pan and set aside.

In the same pan where the garlic was fried, add the sliced chili rings. Fry them until they turn a darker shade. Then carefully remove the chilies and place them on a paper towel to absorb excess oil. Do not remove the pan with the remaining oil from the heat yet.

Transfer the roasted garlic and chili to a food processor or blender. Process them until a smooth, paste-like consistency is achieved. Then, return this aromatic paste to the skillet with the remaining oil and sauté for a few seconds to fully release all the flavors.

Next, turn your attention to the lemon: using a fine grater, carefully remove the zest, being careful not to touch the bitter white pith. Squeeze the juice from the lemon into a separate cup. Peel the ginger and grate it finely. Add the zest, lemon juice, ginger, and sugar to the pan with the garlic-chili paste. Thoroughly mix all ingredients and simmer over low heat until the mixture becomes completely smooth and thick.

This incredible paste forms the base for a liquid "Tom Yum" sauce. It can be diluted with coconut milk or cream, or with chicken or fish broth. In its paste form, stored in a tightly sealed container, it can be kept in the refrigerator for several months, always ready for use.

Now it's time to prepare the Tom Yum sauce itself. Heat the chicken broth in a saucepan. Once it boils, add the coconut milk (or cream, if you're using it). Then, add the paste you prepared earlier. Stir thoroughly, bring to a boil, and simmer for 2 minutes, stirring constantly, until the sauce becomes perfectly smooth and fragrant.

Rinse the mushrooms thoroughly and cut them into large pieces. Add them along with the peeled shrimp to the boiling soup. Cook for 2-3 minutes, until the shrimp turn pink and are fully cooked. Your fragrant and rich Thai Tom Yum soup is ready to serve!