Tom Yum Goong (Spicy Thai Shrimp Soup)

Tom Yum Goong (Spicy Thai Shrimp Soup)
Photo by Becky Luigart-Stayner

Ingredients

  • 6 tablespoons chopped dry-roasted unsalted peanuts
  • 1 tablespoon fresh lime juice
  • ½ cup canned straw mushrooms, quartered
  • 9 ½ cups water, divided
  • ½ cup chopped peeled fresh galangal (about 2 ounces)
  • ½ cup chopped fresh cilantro
  • ½ cup (2-inch) pieces peeled fresh lemongrass (about 4 stalks)
  • + 7 more ingredients
    • 1 ½ pounds medium shrimp
    • 2 Thai chiles
    • ½ cup chopped green onions
    • 1 tablespoon fish sauce
    • 4 lime wedges
    • 2 tablespoons roasted red chili paste (such as Thai Kitchen)
    • 6 fresh or frozen kaffir lime leaves

Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour. Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil. Add galangal, lemongrass, ...

View full recipe at My Recipes

Comments


Recipe Downloader

RiceSelect

Best Wine Deals

See More Deals »






Snooth Media Network