Tom Yum Goong (Spicy Thai Shrimp Soup) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Cooking Light. Jan 2008. Ingredients:
1 1/2 lbs medium shrimp |
9 1/2 cups water, divided |
1/2 cup chopped peeled fresh galangal or 1/2 cup fresh ginger |
1/2 cup peeled fresh lemongrass (2-inch pieces, about 4 stalks) |
6 fresh kaffir lime leaves or 6 lime zest |
1/2 cup canned straw mushroom, quartered |
2 tablespoons roasted red chili paste |
1 tablespoon fish sauce |
2 thai chiles |
1/2 cup chopped green onion |
1/2 cup chopped fresh cilantro |
1 tablespoon fresh lime juice |
6 tablespoons chopped dry-roasted unsalted peanuts |
4 lime wedges |
Directions:
1. Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour.
2. Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil.
3. Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids.
4. Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Discard chiles.
5. Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.
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