thai shrimp and lemongrass soup (tom yum soup)

Name: Thai Shrimp and Lemongrass Soup (Tom Yum Soup)
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: Thai
Ingredients: 4 clove(s) garlic, coarsely chopped; 2 - green serrano chilies, seeded and chopped; 3 tablespoon(s) fresh cilantro, chopped; 1 1/2 teaspoon(s) peppercorns, coarsely ground; 8 to 10 - fresh shiitake mushrooms; 3 - lemongrass stalks; 4 - fresh galangal slices, each 1/4-inch thick; 2 tablespoon(s) peanut oil (or canola oil); 4 medium shallots, thinly sliced; 8 cup(s) low-sodium chicken stock; 1 1/2 teaspoon(s) finely grated lime zest; 1/4 cup(s) fish sauce; 1/4 cup(s) fresh lime juice; 1 tablespoon(s) chopped palm sugar or brown sugar; 1 pound(s) shrimp, peeled and deveined; 1/4 cup(s) shredded fresh thai basil (for garnish); 1/4 cup(s) shredded fresh cilantro (for garnish)

★★★★★ 1

review

a recipe by

Vickie Parks

@Northwestgal

Renton, WA

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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★★★★★ 1

serves 6

prep time 10 Min

cook time 20 Min

method Stove Top

Ingredients For thai shrimp and lemongrass soup (tom yum soup)

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 md

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)

How To Make thai shrimp and lemongrass soup (tom yum soup)

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.
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thai shrimp and lemongrass soup (tom yum soup)

Ingredients For thai shrimp and lemongrass soup (tom yum soup)

How To Make thai shrimp and lemongrass soup (tom yum soup)

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