Tom Yum Blondkopfchen Cherry Tomato

Chef – Kevin Tien


2 quarts dashi
4 lemongrass, bruised
30 grams galangal, 2″ slices
10 kaffir lime leaves, torn in half
35 grams Thai chili, bruised
32 grams garlic, smashed
2 Roma tomatoes, halved
100 grams dried shiitake
240 grams shallots, quartered
2 tsp sugar
200 grams fish sauce
200 grams lime juice
20 grams cilantro


First make a dashi.

Prep all the aromas.

Add the dashi in a pot along with lemongrass, galangal, kaffir, Thai chili, garlic.

Bring to a simmer and leave to simmer for 10 minutes.

Add Roma tomatoes, dried shittake, and shallot. Let simmer for an additional 10 minutes.

Add sugar, fish sauce, lime juice, and cilantro.

Check seasoning with salt.

Strain into a chinois with a cheesecloth.

Cool completely before storing.

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