Tom Yum Goong (Spicy Thai Shrimp Soup)

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

Ingredients

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

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

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