Hot and Sour Shrimp Soup | Tom Yum Goong | ต้มยำกุ้ง
Beloved in Thailand and throughout the world, this spicy and sour soup hits all the right notes.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups water
- 3 red Thai chilis (bruised)
- 2 stalks lemongrass (cut into segments and bruised)
- 4 kaffir lime leaves (deveined and torn)
- 10-12 shrimp
- 1/2 cup straw mushrooms
- 1 Tablespoon fish sauce
- 2 Tablespoons lime juice
- 1 Tablespoon roasted chili paste
- 2 Tablespoons cilantro (chopped)
Instructions
- 1
Wash the shrimp. Separate the heads from the body and save for use in the broth. Take the shells off and devein the shrimp.
- 2
Place the shrimp heads in 4 cups water and simmer for 10 minutes. Strain the shrimp heads out and then add the roasted chili paste to the broth.
- 3
Next add the lemongrass, lime leaves, and bruised chilis to the broth. Simmer for a few more minutes to allow the herbs to release their flavors (at least 5 minutes).
- 4
Add the mushrooms and allow to cook through. Then add the shrimp and cook until just done.
- 5
Add fish sauce and lime juice. Taste the broth and adjust as needed.
- 6
Take off the heat and add chopped cilantro.
- 7
Serve over hot jasmine rice and enjoy!