Shrimp Tom Yum Soup (Tom Yum Goong)
A hot and sour Thai shrimp soup. Pro tips: head-on, unpeeled shrimp add another layer of flavor (and are fun to peel and eat). For a spicier soup, substitute the dried chilies with fresh Thai chilies. Makes 2 servings.
Ingredients
| 4 cups (960 ml) | Thai chicken stock | |
| 1 stalk | lemongrass, tough outer leaves discarded, thinly sliced on the bias | |
| 3 | kaffir lime leaves, torn | |
| 3-5 | galanga (galangal), thin slices | |
| 2-4 | dried Thai chilies or chilies de arbol | |
| 1 tsp | 5 ml | granulated Chinese chicken powder |
| 8-10 | medium shrimp, head-on unpeeled or peeled and deveined | |
| 1 can (15 oz/425 g) | canned whole peeled straw mushrooms, drained and rinsed | |
| 4-6 tbsp | 60–90 ml | fish sauce |
| 4-6 tbsp | 60–90 ml | fresh lime juice |
| 3 tbsp | 45 ml | chili paste in soybean oil |
| 1/4 cup | 60 ml | cilantro leaves, for garnish |
Instructions
- Bring the Thai chicken stock, lemongrass, kaffir lime leaves, galanga and dried chilies to a simmer over medium-high heat in a 3-quart (2.8 L) saucepan.
- When simmering, add the chicken powder, shrimp and mushrooms and cook 2 to 3 minutes, until the shrimp are pink and almost cooked through.
- Turn the heat to low, then stir in the fish sauce, lime juice and chili paste. The chili paste is thick like honey; a whisk works well to break it apart and incorporate it.
- Taste and adjust: for more salt add fish sauce; if lacking acid add more lime juice.
- Divide between two bowls and garnish with cilantro leaves.