Tom Yum Goong (Thai Hot & Soup Soup)

Submitted by Spankie

"Of all the versions of this soup I've come across, this is the one we prefer. Note that I substituted basil for the cilantro in the original recipe as we're not fans of cilantro."

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 6

ingredients

• 2 quarts chicken broth or 2 quarts mushroom broth, if available
• 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces, lightly crushed or scored
• 4 kaffir lime leaves (lightly crushed or scored)
• 1 inch fresh galangal, sliced (Thai ginger)
• 1 red bird's eye chili, sliced including seeds if you like spicy (thai dragon chili)
• 2 tablespoons fish sauce, such as nam pla
• 1 1⁄2 teaspoons sugar
• 1 (8 ounce) can straw mushrooms, drained and rinsed
• 1 lb raw large shrimp, peeled (tail on or removed, as you prefer)
• 2 limes, juice of
• 2 green onions, sliced
• 1⁄4 cup fresh basil, chopped (use cilantro for a more authentic soup)

directions

1. Bring the stock to the boil over medium heat in a saucepan. Add the lemongrass, kaffir lime leaves, galangal, and chili pepper. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth. Note that I prefer to wrap the spices and seasonings in cheesecloth; make it easier to remove before serving (see note at end of Directions).
2. Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes.
3. Toss in the shrimp and cook for about 8 minutes until they turn pink.
4. Remove from the heat and add the lime juice, green onions, and basil (or cilantro).
5. 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.