Prep 10 mins
Cook 25 mins
Thai soups are a skillful blend of taste, texture and color. This recipe came from a cookbook that my daughter brought back from Singapore. Some of the ingredients are unusual but can be found in Asian markets or online.
- 2 quarts fish stock (or chicken broth)
- 2 stalks fresh lemongrass, sliced on a bias in 1-inch pieces
- 4 kaffir lime leaves
- 1 inch fresh galangal root or 1 inch ginger, sliced
- 2 Thai red chili peppers, fresh, sliced
- 2 tablespoons fish sauce, such as nam pla
- 1 1⁄2 teaspoons sugar
- 1 (8 ounce) can straw mushrooms, rinsed
- 1 lb large shrimp, peeled with tails on
- 1 lime, juice of
- 1 lime, thinly sliced
- 2 green onions, sliced
- 6 sprigs fresh cilantro, chopped
- Bring the stock to a boil over medium heat in a saucepan. Add the lemongrass, galangal, kaffir lime leaves and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
- Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 5 minutes until they turn pink. Remove from the heat and add the limes and lime juice, green onions, and cilantro. 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 and slices are for flavor only and should be avoided when eating the soup.
Delicious recipe Cucina Casalingo. Thank you so much for sharing this lovely recipe. We really enjoyed this hot and spicy shrimp soup. Made exactly as written but used brown mushrooms, they worked well in this dish. (I couldn't find any straw mushrooms) Loved that you could taste all the different flavors in the soup. Really quick and easy to prepare for a very satisfying meal.
This is a great fast recipe for Tom Yum. I usually just water instead of stock and fresh mushroom, and add some tomato. If I don't have green onions I just omit them. Definitely my standard recipe for this soup.