Soak the vermicelli until soft
Cut off the stem and smash the birdseye chillies
Cut the lemon grass and smash it.
Smash the ginger too
Quarter the tomatoes
Quarter the shallots
Bring a pot of water and add a chicken cube. You can use real chicken stock.
Put all the cut ingredients into the boiling water and cook for 15 minutes in medium heat.
Squeeze the limes.
Remove the seeds.
Add chilli paste if you prefer red Tom Yum. Refer my other guide how to make the Chili paste.
Add shimeiji mushroom.
Add squids and prawns and cook no more than 2 minutes.
Season with lime juice until is sour enough for you.
Add a teaspoon of salt.
Add 2 tablespoons of fish sauce and taste accordingly.
In a separate pot, blanch the vermicelli for about a minute or until it's soft.
Put into a serving bowl and add the tom yum soup.
Ready to serve. Enjoy!