Tom Yum Goong (Hot and sour shrimp soup)
Submitted by colonel_korn Wikified by Drimble Wedge
I haven't made it recently, but since I have a photo and the recipe handy, here's what I think is a pretty authentic recipe for Tom Yum Goong (hot and sour shrimp soup). It's from this lady's Truly Thai at Home class, and is super easy to make.
- 1.25 lbs small, unpeeled prawns
- 2 shallots, sliced
- 2 cloves garlic, sliced
- 2 Tb chopped cilantro
- 6 cups water
- 4 to 6 Thai chiles, sliced in half lengthwise
- 4 stalks lemongrass
- 6 slices galangal
- 7 to 8 keffir lime leaves
- 0.5 lb mushrooms, cleaned and sliced (preferably oyster or king oyster)
- 4 Tb fish sauce
- 1 tsp roasted red chili paste (naam prik pao)
- 6 to 8 Tb fresh lime juice
1. Peel the prawns and reserve the shells for making stock. You can cut the prawns in half lengthwise if they're large.
2. In a soup pot, saute the shallot with a bit of oil for a couple of minutes, until softened. Add garlic, prawn shells and cilantro, continue sauteing until the shells turn pink in spots. Add water, 0.25 lb of the prawns (these will only be used to add flavour to the stock) and the chiles, and bring to a boil. Reduce heat and simmer for 12 minutes.
3. Meanwhile, cut the lemongrass into 1" lengths, discarding the tough root and grassy tops (there's only about 2-3 inches of useable stalk from each piece of lemongrass). Smash each piece of lemongrass with the bottom of a heavy pan. Cut the lime leaves into three pieces each. Add the lemongrass, lime leaves, and galangal to the broth in the pot. Simmer for 5-7 minutes until fragrant.
4. Strain the broth into a large bowl. Discard all solids left in the strainer. Pour the strained broth back into the soup pot. Add the mushrooms, fish sauce, and roasted red chili paste. Simmer for 3-7 minutes (closer to 7 minutes if you're using king oyster mushrooms, less time for the others). Add the remaining lb of prawns and simmer for 2-3 minutes. Add the lime juice and taste to adjust seasonings. Serve immediately.
