Thai Tom Yum Goong
Thailand's iconic hot and sour shrimp soup: bright, spicy, fragrant with lemongrass and lime, with plump shrimp throughout.
Ingredients
- 1 lb large shrimp, shells reserved
- 6 cups water
- 3 stalks lemongrass, smashed and cut
- 6 kaffir lime leaves
- 1 inch galangal (or ginger), sliced
- 8 oz mushrooms (oyster or button), halved
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 2 tbsp Thai chili paste (nam prik pao)
- 6 Thai chilies, smashed
- Cilantro
Instructions
-
1
Simmer shrimp shells in water for 10 minutes. Strain to make a quick stock.
-
2
Return stock to the pot. Add lemongrass, lime leaves, galangal, and chilies. Simmer 5 minutes.
-
3
Add mushrooms and Thai chili paste. Simmer 3 minutes.
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4
Add shrimp and cook just until pink, 2-3 minutes.
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5
Off heat, stir in fish sauce and lime juice. Top with cilantro. Serve immediately.
