Tom Yum Goong - Savouring Southeast Asia
Lemongrass soup with shrimp.
Yield
6 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 375 | grams |
shrimp
in the shell |
|
| 2 | tablespoons |
vegetable oil
|
|
| 4 | each |
lemongrass
stalks, tender midsection only, smashed and cut into 2 inch (5cm) lengths |
*
|
| 6 | slices |
galangal root
or 3 slices dried |
*
|
| 6 | each |
green chili peppers
Thai |
*
|
| 6 | cups |
chicken broth
or regular |
|
| 8 | each |
kaffir lime leaves
spines removed |
*
|
| 1 | x |
thai chili paste
roasted, to taste |
*
|
| ¼ | cup |
lime juice
fresh |
|
| 1 | cup |
mushrooms
|
*
|
| 3 | tablespoons |
fish sauce
|
|
| 1 | each |
red chili peppers
fresh |
*
|
| ¼ | cup |
cilantro
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 375 | grams |
shrimp
in the shell |
|
| 3E+1 | ml |
vegetable oil
|
|
| 4 | each |
lemongrass
stalks, tender midsection only, smashed and cut into 2 inch (5cm) lengths |
*
|
| 6 | slices |
galangal root
or 3 slices dried |
*
|
| 6 | each |
green chili peppers
Thai |
*
|
| 1.4 | l |
chicken broth
or regular |
|
| 8 | each |
kaffir lime leaves
spines removed |
*
|
| 1 | x |
thai chili paste
roasted, to taste |
*
|
| 59 | ml |
lime juice
fresh |
|
| 237 | ml |
mushrooms
|
*
|
| 45 | ml |
fish sauce
|
|
| 1 | each |
red chili peppers
fresh |
*
|
| 59 | ml |
cilantro
freshly chopped |
|
Directions
Peel and devein the shrimps, reserving the shells. Rinse and set aside.
In a large saucepan over medium-high heat, warm the vegetable oil.
When the oil is hot, add the shrimp shells and fry them, stirring until they turn bright orange, aout 1 minute.
Toss in the lemongrass, galangal, green chillies, chicken stock and 4 of the lime leaves.
Raise the heat to high and bring to a boil.
Reduce the heat to medium and simmer, uncovered, for 15 minutes to develop the flavours.
Remove from the heat and pour the stock through a sieve placed over a saucepan.
Discard the contents of the sieve.
Add the chilli paste, mushrooms to the saucepan, stir well and bring to a boil over medium heat.
When it is boiling, add the shrimps and the remaining 4 lime leaves and cook for another 1 to 2 minutes.
Season with the fish sauce and lime juice, then taste and adjust the seasoning.
Ladle the soup and garnish with the red chillies and coriander leaves.
