Thai Tom Yum Soup with Shrimp (Tom Yum Goong)
30 min4 servings
A hot and sour Thai soup with shrimp, lemongrass, galangal and lime, made with a quick shrimp stock.
| prepPreheat stock pot over medium-high heat | |||||||
| 1 Tbsp neutral oil | Sauté shells, oil & aromatics, deglaze with water | Simmer 5 min, strain shells, measure stock | Add lemongrass, galangal, chilies, lime leaves & mushrooms, simmer 5 min | Loosen chili paste in broth, add with fish sauce & shrimp | Cook shrimp 30-50 sec, off heat, rest 1 min | Stir in lime juice, adjust seasoning with sugar | Stir in cilantro, serve with jasmine rice |
| ¼ cup finely chopped daikon (optional) | |||||||
| ¼ cup finely chopped onion (optional) | |||||||
| 1000 ml water | |||||||
| Shrimp shells and heads from 12-15 shrimp | |||||||
| 960 ml shrimp stock (or unsalted chicken stock) | |||||||
| 2 stalks lemongrass (bottom half only, smashed and cut into 2-inch pieces) | |||||||
| 8 slices galangal | |||||||
| 2-5 Thai chilies (to taste, pounded into rough paste or finely minced) | |||||||
| 6 makrut lime leaves | |||||||
| 200 g oyster mushrooms (large ones torn into bite-sized pieces) | |||||||
| 60 ml Thai chili paste | |||||||
| 45 ml fish sauce | |||||||
| 12-15 medium or large shrimp (head-on, shell-on) | |||||||
| 120 ml fresh lime juice | |||||||
| 1 tsp sugar | |||||||
| Chopped cilantro (for garnish) | |||||||
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