A vibrant red-orange broth bursting with complex sour, spicy, and savory flavors, infused with fragrant lemongrass and rich coconut milk. Perfect with fresh seafood.
Cut tomatoes into wedges. Bruise and cut the lemongrass. Slice the galangal. Roughly tear the Kaffir lime leaves to release their oils.
In a large pot, sauté minced garlic. Add tomatoes, lemongrass, galangal, and lime leaves until fragrant. Stir in 3-4 tablespoons of Tomyum paste until the oil turns a bright red-orange.
Pour the bone broth into the pot and bring to a boil. Season with sugar, fish sauce, and fresh lime juice to balance the sweet and sour notes. Finally, stir in the coconut milk for richness.
Transfer the broth to a portable induction burner. Arrange seafood, mushrooms, and veggies on platters. Dunk the ingredients into the boiling broth and eat with instant noodles.
Q: Can I use regular lime leaves instead of Kaffir?
A: Yes, but regular lime leaves turn bitter if boiled too long. Drop them into the pot only right before serving.
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