is made with a concentrated tom yum broth that features plenty of lemongrass and Thai chiles that all meld together when topped with a light lager. “Lemongrass provides very citrus-forward notes ...

Like tom kha, tom yum is also loaded with lemongrass, galangal, makrut lime leaves, and Thai or bird's eye chiles in the ...

Take a deep pan, add the stock, lemon grass and galangal and bring it to a boil. 2. Then add the fresh prawns and mushrooms. 3. Reduce the flame and stir gently. 4. As the prawns start turning pink, ...

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