Tom Yum Goong (Spicy Thai Shrimp Soup) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Galangal, a root similar to ginger, kaffir lime leaves, lemongrass, and fish sauce give this soup authentic flavor. Substitute ginger if you can't find galangal, and use 3 (2-inch) lime rind strips in place of the leaves. Reserve the shrimp shells; you'll need them to make the broth. Serve with rice noodles, if desired. Ingredients:
1 1/2 pounds medium shrimp |
9 1/2 cups water, divided |
1/2 cup chopped peeled fresh galangal (about 2 ounces) |
1/2 cup (2-inch) pieces peeled fresh lemongrass (about 4 stalks) |
6 fresh or frozen kaffir lime leaves |
1/2 cup canned straw mushrooms, quartered |
2 tablespoons roasted red chili paste (such as thai kitchen) |
1 tablespoon fish sauce |
2 thai chiles |
1/2 cup chopped green onions |
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. 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. Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids. 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. 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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