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Thai: Tom Yum Goong (Hot & Sour Shrimp Soup)

Source of Recipe


Temple of Thai






List of Ingredients



• 4 cups water
  
• 2 stalks fresh lemongrass (trim off the very end of the root and smash with the side of a cleaver or chef's knife), cut into 1-inch pieces
  
• 3 slices fresh galangal root, smashed (or 2 pieces dried)
  
• 3 fresh kaffir lime leaves
  
• 1 Tbsp tamarind paste, with or without seeds
  
• 1 Tbsp fish sauce (nam pla)
  
• 3/4 lb. shrimp (medium to large), shelled and deveined; butterfly, if desired
  
• 12 fresh Thai chile peppers, whole
  
• 1/2 small white onion, cut into 1/4-inch slices
  
• 2 Tbsp roasted chile paste (nam prik pao)
  
• 1 (16-ounce) can straw mushrooms, drained & rinsed
  
• 1 small ripe tomato, cut into wedges 1/4-inch thick
  
• 1 small lime, squeezed
  
• 2 sprigs fresh cilantro
  






Instructions



1. Bring water to boil over high heat in a medium saucepan. Add the lemongrass, galangal, kaffir lime leaves, fish sauce, and tamarind paste (break apart the tamarind paste with your fingers as you add it).
   
   
2. Add the shrimp; bring to a boil and cook for 3 minutes. Add the onion, nam prik pao, and straw mushrooms. Boil for another 7 minutes, until the shrimp is cooked through. Add the chile peppers and tomatoes.
   
   
3. Turn off the heat. Add the lime juice. Taste to adjust seasoning, adding fish sauce to taste. Garnish with cilantro, and serve.
   
   Serves 3 to 4