Slice the ginger. Cut the lemon into wedges. Shred the shimeji mushrooms. Squeeze the lemon juice. Put all the A. ingredients in a pan and bring to a boil.
When the gochujang has dissolved, add milk and bring back to a boil. Add the noodles and the ● ingredients and simmer for about 2 minutes. Add the B. ingredients, and finish by putting in the soup packet that comes with the ramen.
Transfer to a bowl, top with cilantro if available, and add lots of ra-yu to taste.
Story Behind this Recipe
I substituted everyday ingredients for Thai ingredients as follows: Lemongrass + galangal + kaffir lime leaves can be swapped for ginger You can change condensed milk to milk Thai chili oil can be swapped for gochujang and ra-yu chili sesame oil It's easy and delicious, and even people who aren't fond of Thai herbs will love this.
Even if you don't have the usual Thai herbs that are in tom yum goong soup, as long as you add lots of sliced ginger, the flavor is fairly close to the real thing. If the heat is too high when you simmer the soup, the milk will separate, so cook over medium-high heat. In order to cook everything efficiently, have all the ingredients prepared beforehand.