Thai Hot and Sour Shrimp Soup - Tom Yum Goong

Sue Lau's Note:

A classic Thai soup.

• Total Time: 33 mins
• Prep Time: 15 mins
• Cook Time: 18 mins

Ingredients:

Servings: 4

• 4 tablespoons vegetable oil
• 4 cloves garlic , crushed
• 1 small red onion , finely chopped
• 7 cups water
• 1 tablespoon black pepper
• 1 stalk lemongrass , cut into 2 inch lengths
• 1 (1 inch) piece fresh galangal root
• 3 fresh red chilies , thinly sliced (amount optional)
• 3 fresh green chilies , thinly sliced (amount optional)
• 4 kaffir lime leaves , scored (if using dry, soak in warm water until pliable)
• 1 lb medium shrimp , cleaned and deveined
• 6 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• ¼ cup chopped fresh cilantro

Directions:

1. Heat oil in a pot with garlic until aromatic; add onion and cook, stirring, until onion is light brown.
2. Add the water and bring to a boil.
3. Add black pepper, lemongrass, galangal, chiles, and lime leaves; return to a boil and boil for 2 minutes.
4. Place shrimp in the pot along with the fish sauce and lime juice.
5. Simmer for 3 more minutes, or until shrimp are firm and cooked.
6. Garnish soup with fresh cilantro before serving.

Reviews

[Billy Biscuit]

So simple and so yummy! I also add a small amount of coconut milk and serve over noodles. It really is delicious. Thanks for a great recipe.

[mrl]

A meal the whole family enjoyed. I used half of the oil without trouble. I also used 1.5 red chilies (didn't have green) and it was spicy enough for us--cleared the sinuses. Lovely flavors and I agree it makes a nice light meal.

[Yellow Lab Lover]

Very quick and easy. I omitted the shrimp as i don't like them, substituted lime zest for the kaffir lime leaves, added a splash of coconut milk, and used only half of a red chili and it was still really spicy. Tasted exactly like the soup at my favourite Thai restaurant. thank you for sharing ** I forgot to note that i added fresh sliced mushrooms and let them cook very briefly before serving.