cww.blog!

I've made a fantastic tom yam gung twice in the past week, and I'd like to share the recipe I use for this spicy Thai staple soup.

I use Austin Bush's recipe, but I modify it a bit, since some of the ingredients are difficult to find in America.

So, just follow along with Austin, but feel free to use the following substitutions.

• Galangal: Use ginger root but only about two-thirds of the suggested "thumb-sized piece".
• Lemongrass: It's difficult to find in American supermarkets, so if you can't find it, you could try a paste, which is what I use.
• Coriander: Use cilantro, and for the coriander root, use plenty of cilantro stalk.
• Straw mushrooms: Any small type of mushroom should work well, as long as they're not the ridiculously common white kind.
• Chili peppers: For two servings, use two medium-to-large jalapeño peppers plus a couple teaspoons of crushed red pepper.
• Kaffir lime leaves: I just omit these because I don't know what would be a good substitute. Just use lots of lime juice, instead! The juice of two whole rolled limes seems to work well.

Beautiful soup. Read Austin's recipe and enjoy thoroughly!