Hot and Sour Thai Soup: Tom Yum Goong

2015-03-20
  • Yield : 4 servings
  • Prep Time : 20m
  • Cook Time : 30m
  • Ready In : 50m
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Ingredients

  • 2 quarts chicken broth
  • 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
  • 4 kaffir lime leaves
  • 1-inch piece fresh galangal or ginger, sliced
  • 2 red chiles, sliced
  • 2 tablespoons fish sauce, such as nam pla
  • 1 1/2 teaspoons sugar
  • 1 (8-ounce) can straw mushrooms, rinsed and halved
  • 1 pound large shrimp, peeled with tails on
  • 2 limes, juiced
  • 2 green onions, sliced
  • 1 handful fresh cilantro, chopped

Method

Step 1

Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.

Step 2

Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 8 minutes until they turn pink. Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.

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