Shrimp Tom Yum

Ingredients

  • 1 stalk (12 to 16 in. long) peeled lemon grass or 3 strips (1/2 by 3 in. each) lemon peel (yellow part only)
  • 1 or 2 fresh jalapeño chilies (2 oz. total)
  • 2 to 3 tablespoons Asian fish sauce (nuoc mam or nam pla)
  • ¼ cup lime juice
  • 1 pound (30 to 35 per lb.) shrimp, shelled and deveined
  • 2 ½ quarts fat-skimmed chicken broth
  • 1 pound dried rice noodles (mai fun, rice sticks, or rice vermicelli) or dried angel hair pasta
  • + 17 more ingredients
    • ½ cup fresh cilantro leaves
    • Chili oil
    • 1 stalk (12 to 16 in. long) peeled lemon grass or 3 strips (1/2 by 3 in. each) lemon peel (yellow part only)
    • 2 to 3 tablespoons Asian fish sauce (nuoc mam or nam pla)
    • ¼ cup lime juice
    • 1 pound dried rice noodles (mai fun, rice sticks, or rice vermicelli) or dried angel hair pasta
    • Chili oil
    • 6 slices (quarter-size) fresh or dried galangal or fresh ginger
    • 4 fresh or dried kaffir lime leaves (optional)
    • 6 slices (quarter-size) fresh or dried galangal or fresh ginger
    • ½ cup thinly sliced green onions
    • 1 or 2 fresh jalapeño chilies (2 oz. total)
    • 1 pound (30 to 35 per lb.) shrimp, shelled and deveined
    • 2 ½ quarts fat-skimmed chicken broth
    • 4 fresh or dried kaffir lime leaves (optional)
    • ½ cup thinly sliced green onions
    • ½ cup fresh cilantro leaves

1. Crush lemon grass slightly. Cut stalk into about 3-inch lengths.2. Slice chili crosswise into thin rings; discard stem.3. In a 3- to 4-quart pan, combine lemon grass, chili rings, galangal, lime leaves, and broth. Bring to a boil over high heat, cover, and simmer 15 to 20 minutes.4. Meanwhile,...

View full recipe at My Recipes

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