Tom yum goong (coconut milk fish tom yum soup)

Ingredients

• 1 inch galangal/lengkuas
• 1 lemongrass
• 4 shallots
• 1/2 inch ginger
• Red or birds eye chilies (as needed)
• ** Pound/process into a rough paste
• Other ingredients
• 1 large piece (about 400g) mackerel - cut into bite sizes
• 5-6 kaffir lime/limau purut leaves - tear into pieces
• 1 cup thick coconut milk
• 1 packet oyster mushrooms
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1/2 tbsp sugar
• 3 tbsp oil
• Salt for taste

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Preparation

• Heat oil and fry paste over low heat to release the aroma.
  
  Add fish and stir into the paste for about 3-4 mins.
  
  Pour 1/4 liter of water and drop in lime leaves.
  
  When fish is cooked, add the rest of the ingredients.
  
  Stir gently and simmer.
  
  At the point small bubbles appear,
  
  Remove from heat.