Recipe and Excerpt for this is taken from my second book, Around the Dining Table - An Asian-Inspired Modern Feast.
Like the overlooked girl next door, this clear and delicate style of tom yum soup is usually overshadowed by the exhilarating red-hot Tom Yum Goong, which may even come with an enticing creamy glint. This soup may appear more subdued on the surface but it is by no means any less exciting. In fact, because it doesn't get muddied by any other muting flavours, the aromatics have a chance to shine through even more. I've provided an option for making your fish stock here, but you can use a clear chicken stock as well. Instead of poaching fish slices, I've also opted to sear fillets till they're golden brown and have them perched atop this light and flavourful broth.
500ml Fish Stock (see method below), or any clear stock of your choice
2 stalks lemongrass, outer leaves removed, bruised and cut into smaller chunks. Use the bottom half for this, and reserve the top half for the fish stock.
5 kaffir lime leaves, scrunched up
8 slices of galangal, thinly sliced
3 to 4 thai chillies, the tiny ones, thinly sliced
125 g baby corn, cut into thirds
150g oyster mushrooms, torn
8 to 10 cherry tomatoes, halved
2 to 2.5 Tablespoons fish sauce (to taste)
1 1/2 teaspoon sugar
3 Tablespoons lime juice (to taste)
2 red snapper fillets
Canola oil for frying
Cilantro leaves for garnish