Hot and Sour Thai Soup: Tom Yum Goong (Tyler Florence) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 |
Directions:
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.
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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