The Best Spicy Thai Soup (Authentic Tom Yum) | Joshua Weissman

One of the best Homemade Tom Yum you can make, plus a fancy version at the end. It's a tom yum wonderland.

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Full Recipe: https://www.joshuaweissman.com/post/the-best-spicy-thai-soup-authentic-tom-yum

Ingredients Needed:
Nam Prik Pao
- 50g deseeded dried puya chilies
- 50g garlic cloves (12 cloves)
- 100g peeled shallots, thin sliced
- 150g palm sugar
- 25g dried shrimp
- 1/3 cup (90g) tamarind paste
- 1/3 cup (90g) fish sauce
- 1.25 cups (295ml) vegetable oil

Traditional Tom Yum
- 1 lb. tiger shrimp w/ heads
- 3.5 cups of (828ml) water 
- 2 stalks of lemongrass
- 2 inch knob galangal
- 7 kaffir lime leaves
- 5 Thai chilies
- 5 cloves garlic, thinly sliced
- 2 oyster mushrooms
- 2 boxes mini beech mushrooms
- 4 tablespoons of nam prik pao
- 1/4 cup (55g) of Fish sauce
- 3 tablespoons (38g) of Lime juice
- 3 tablespoons (42g)  palm sugar
- Cilantro for garnish
- Thai basil for garnish
- Red Fresno thinly sliced
- 4 limes 

Fancy Tom Yum
- 1 bunch of green onions
- 2 tsp (6g)of sesame oil 
- 3 tbsp (25g) vegetable oil
- 2tbsp (27g) of rice vinegar
- 1 Can Full Fat Coconut Milk
- 2 Large Trumpet mushrooms
- 2 lobster tails
- 10 garlic cloves, peeled 
- 1 cup (214g) of sugar
- 1 cup (240ml) of water
- Red Fresno chili thinly sliced, for garnish
- Thai basil for garnish