Tom Yum Soup
The classic Thai hot-and-sour soup: a rich homemade shrimp stock brightened with lemongrass, galangal, kaffir lime, chilies and roasted chili paste, with shrimp and mushrooms.
Nutrition· per serving · estimated
Ingredients12 items
Instructions
- 1
Peel and devein the shrimp, reserving the heads and shells.
- 2
In a pot, bring 3 cups of water to a boil, then add the shrimp heads and shells to make a stock.
- 3
Boil until the water turns slightly orange, pressing the shrimp heads with a spatula to extract their juices.
- 4
Simmer until the stock reduces to 2½ cups, then strain out and discard the heads and shells.
- 5
Turn the heat to high and add the lemongrass, galangal, kaffir lime leaves, Thai chilies, mushrooms, nam prik pao and its oil to the stock.
- 6
Bring to a rolling boil, then add the shrimp and fish sauce.
- 7
Boil until the shrimp are just cooked, then turn off the heat and stir in the lime juice (adding it last keeps it fresh, not bitter).
- 8
Serve in bowls and garnish with cilantro leaves.
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