Authentic Tom Yum

Tom Yum is a Thailand sour & spicy soup. It's very famous in Thailand and also in Malaysia. My family loves this soup very much. We will cook it 3 times in a week. My youngest sister really loves this soup and sometimes she will cook it for herself. This is the most easy recipe for anyone to pull off.

2 cups of water / prawns stock / shrimp stock
1 stalk of lemongrass, bashed and slice vertically
5 slices of galangal
6 kaffir lime leaves, tore with hand
lime juice from 2 limes
chicken / beef / seafood (mixture of prawn & squid)
oyster mushroom
Thai chilies, bashed with knife
2 tbsp nam pla (Thailand fish sauce)
1 tbsp prik pao (Thailand chili oil)
3 tbsp of evaporated milk / coconut milk
white pepper powder
cilantro, slice

DIRECTIONS
1. Heat a wok or pot.
2. Boil the water / shrimp stock / prawns stock first in a high heat.
3. Put in lemongrass, galangal, kaffir lime leaves and thai chilies.
4. Add in oyster mushroom.
3. Put chicken / beef / seafood and turn to medium heat.
5. Put fish sauce, chilli oil and evaporated milk / coconut milk.
6. Turn of the heat. Squeeze in the lime juice.
7. Transfer to a bowl.
8. Sprinkle white pepper and slice cilantro on top of the dish.

NOTES:
1. Make sure the water is boiled before putting meat.
2. If the dish is not salty, put more fish sauce but not salt.
3. In Thailand, this dish is season with MSG/ajinomoto but you can skip it if you don't want any MSG.
4. If the dish is not sour enough, you can add more lime juice or add slice tomato when boiling.
5.  To make the broth more tasty, you can use chicken bone stock or shrimp stock.
6. To make the dish less spicy, reduce the use of chilies or remove its seed.