Thai Shrimp and Lemongrass Soup (Tom Yum Soup)

Vickie Parks

By
@Northwestgal

This is the best Tom Yum Soup recipe. To maximize the citrus flavor of the fresh lemongrass, crush the base and stem with the flat side of a chef's knife before slicing or before adding it to a recipe. If using larger pieces of lemongrass, remove them before serving.


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Comments:

Serves:

6

Prep:

10 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

4 clove
garlic, coarsely chopped
2
green serrano chilies, seeded and chopped
3 Tbsp
fresh cilantro, chopped
1 1/2 tsp
peppercorns, coarsely ground
8 to 10
fresh shiitake mushrooms
3
lemongrass stalks
4
fresh galangal slices, each 1/4-inch thick
2 Tbsp
peanut oil (or canola oil)
4 medium
shallots, thinly sliced
8 c
low-sodium chicken stock
1 1/2 tsp
finely grated lime zest
1/4 c
fish sauce
1/4 c
fresh lime juice
1 Tbsp
chopped palm sugar or brown sugar
1 lb
shrimp, peeled and deveined
1/4 c
shredded fresh thai basil (for garnish)
1/4 c
shredded fresh cilantro (for garnish)

Directions Step-By-Step

1
In a mortar, combine the garlic, chilies, cilantro stems and pepper, and grind together with a pestle until a thick paste forms, adding 1 Tbs. water if needed to facilitate grinding. Alternatively, combine all the ingredients in a mini food processor and process to a paste. Set the chili paste aside.
2
Remove and discard the stems from the mushrooms. Thinly slice the caps. Trim and crush the lemongrass stalks. Smash the galangal slices with the side of a chef's knife.
3
In a stockpot over high heat, warm the oil. Add the mushrooms and sauté until they begin to brown, about 2 minutes. Stir in the lemongrass, galangal slices and shallots, and sauté until fragrant, about 2 minutes more.
4
Pour in the stock, add the lime zest and bring to a boil. Reduce the heat to medium, stir in the chili paste and simmer for 3 to 4 minutes. Add the fish sauce, lime juice and palm sugar and stir to mix well. Simmer for 5 minutes to allow the flavors to develop.
5
Just before serving, stir in the shrimp. As soon as they begin to turn color and are opaque, after about 3 minutes, remove the soup from the heat. Ladle the soup into individual bowls, garnish with the shredded basil and cilantro, and serve immediately.

About this Recipe

Course/Dish: Fish Soups
Main Ingredient: Seafood
Regional Style: Thai