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Tom Yum Soup with Shrimp

Source of Recipe


From "Soup and Comfort" by Pamela Ellgen



List of Ingredients



• 2 quarts chicken broth
  
• 2 stalks lemongrass, halved and smashed with the broad side of a knife
  
• 2 (1/8-inch-thick) slices galangal root
  
• 4 to 6 kaffir lime leaves
  
• 2 Thai chiles, thinly sliced
  
• 1 onion, halved and thinly sliced
  
• 2 plum tomatoes, cored and diced
  
• 1 quart button mushrooms
  
• 1 tsp sugar
  
• 2 Tbsp fish sauce
  
• 3 Tbsp fresh lime juice
  
• 1 tsp Thai chili paste
  
• 1 pound large shrimp, peeled and deveined
  
• 1 cup roughly chopped fresh cilantro
  
• 2 scallions, thinly sliced on a bias
  






Instructions



1. In a large pot, bring the chicken broth to a simmer over medium heat. Add the lemongrass, galangal, lime leaves, and chiles. Cook for 2 to 3 minutes. Stir in the onion, tomatoes, and mushrooms and cook for another 2 to 3 minutes.
   
   
2. Stir in the sugar, fish sauce, lime juice, and chili paste until dissolved, then add the shrimp. Cover the pot and cook for 5 minutes, until the shrimp is opaque and cooked through.
   
   
3. Stir in the cilantro and scallions just before serving. (To store leftovers, cool, cover, and refrigerate for up to 2 days.)
   
   Serves 4