Tom Yum Beef / Thai Hot and Sour Soup

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare lemongrass: gently bruise three stalks to release essential oils, then cut into large pieces.
   ▶ ≈0:21
2. 2
   Prepare galangal and kaffir lime leaves: slice galangal into 6 pieces and tear the lime leaves to release their aroma.
   ▶ ≈1:05
3. 3
   Cut onion into large chunks.
   ▶ ≈1:25
4. 4
   Heat water and add aromatics to pot: pour 6 cups water into pot and bring to heat. Add lemongrass, kaffir lime leaves, and galangal, cover and simmer on low heat for about 5 minutes to extract flavors.
   ▶ ≈1:32
5. 5
   Add the onion chunks to the simmering broth.
   ▶ ≈3:02
6. 6
   Prepare beef: slice beef into bite-sized pieces and set aside.
   ▶ ≈3:56
7. 7
   Add tomatoes: halve the small tomatoes and add to broth, cooking until softened.
   ▶ ≈4:48
8. 8
   Season: add 1.5 tablespoons salt, 2 teaspoons beef bouillon, and 1 tablespoon fish sauce. Taste and adjust as needed.
   ▶ ≈5:03
9. 9
   Prepare toppings: chop about 1/2 cup cilantro, cut 3 green onions, and prepare fresh mint and chopped Thai chilies.
   ▶ ≈5:59
10. 10
    Add beef to soup: add sliced beef to broth, increase heat to high and cook for about 3 minutes until beef is cooked through. Cover to bring to a boil.
    ▶ ≈6:27
11. 11
    Skim the broth: reduce heat to medium and skim off any scum or excess fat from the surface.
    ▶ ≈7:32
12. 12
    Add herbs: add the cilantro, green onions, and mint to the soup. Optionally add fried dried chilies for extra flavor. Stir gently.
    ▶ ≈7:58
13. 13
    Serve: ladle soup into bowls. Add lime juice and Thai chili to taste. Add fresh lime to individual bowls just before eating for best flavor.
    ▶ ≈9:01