Tom Yum Goong (Spicy Thai Shrimp Soup)

Cooking Light. Jan 2008.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs medium shrimp
• 9 1⁄2 cups water, divided
• 1⁄2 cup  chopped peeled fresh galangal or 1⁄2 cup fresh ginger
• 1⁄2 cup  peeled fresh lemongrass (2-inch pieces, about 4 stalks)
• 6  fresh kaffir lime leaves or 6  lime zest
• 1⁄2 cup  canned  straw mushroom, quartered
• 2  tablespoons  roasted  red chili paste
• 1  tablespoon fish sauce
• 2  Thai chiles
• 1⁄2 cup  chopped green onion
• 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.
2. 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.
3. Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids.
4. 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.
5. Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.