Tom Yum Goong - Hot and Sour Shrimp Soup
Submitted by dave on Sun, 2005-11-27 20:27.
Tom Yum is by far my favorite Thai soup. this is one of the better recipes that I have found, modified to use ingredients that I can readily find at my local Asian food store and more towards my taste. I usually make this for Laurie, and make Tom Yum Gai for myself.
3 to 4
- 4 cups water
- 2 stalks fresh lemongrass, smashed with the back of your knife and cut in 1 inch pieces
- 3 slices fresh galangal, smashed or 2 piece dried
- 3-4 fresh or frozen kaffir lime leaves
- 1 tablespoon tamrind paste
- 1-2 tablespoon(s) fish sauce
- 3/4 pound shrimp, shelled and de-veined. Whatever size you prefer
- 12-20 fresh Thai chiles. I prefer a mix of red and green
- 1 small yellow onion, cut into half wedges
- 2-4 tablespoons roasted chile paste or chile garlic paste
- 10 small crimini mushrooms, quartered
- 2 cloves garlic, chopped
- 4-6 cherry tomatoes, quartered
- juice from 1 lime
- cilantro (to taste)
- Bring water to a boil and add the lemongrass, galangal, fish sauce, kaffir lime leaf and tamrind paste. I like to mix the Tamrind paste and the fish sauce before addingthem, to help break up the tamrind.
- Add the shrimp. Return to a boil and cook for 3 minutes.
- Add the onion, chile paste, mushrooms and garlic. Cook for another 7 minutes.
- Add the chiles and tomatoes. Remove from heat.
- Add lime juice. Add additional fish sauce to taste.
- Sprinkle on the cilantro and serve
When eating the soup, do not eat the lemon grass, lime leaves or galangal.
If your tastes tend towards mild, add the chiles whole and avoid eating them as well. If you like it spicy, chop them up before adding them to give the soup a little bite.