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 RATING)

19 Pinches 1 Photo

Vickie Parks

Renton, WA

Updated on Jan 21, 2016

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.

Rate

prep time 10 Min

cook time 20 Min

method Stove Top

yield 6 serving(s)

Ingredients

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

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

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.

Step 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.
Step 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.
Step 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.
Step 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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