thai shrimp and lemongrass soup (tom yum soup)
★★★★★
1
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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Ingredients For thai shrimp and lemongrass soup (tom yum soup)
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4 clovegarlic, coarsely chopped
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2green serrano chilies, seeded and chopped
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3 Tbspfresh cilantro, chopped
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1 1/2 tsppeppercorns, coarsely ground
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8 to 10fresh shiitake mushrooms
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3lemongrass stalks
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4fresh galangal slices, each 1/4-inch thick
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2 Tbsppeanut oil (or canola oil)
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4 mdshallots, thinly sliced
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8 clow-sodium chicken stock
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1 1/2 tspfinely grated lime zest
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1/4 cfish sauce
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1/4 cfresh lime juice
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1 Tbspchopped palm sugar or brown sugar
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1 lbshrimp, peeled and deveined
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1/4 cshredded fresh thai basil (for garnish)
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1/4 cshredded fresh cilantro (for garnish)
How To Make thai shrimp and lemongrass soup (tom yum soup)
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1In 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.
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2Remove 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.
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3In 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.
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4Pour 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.
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5Just 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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