Tom Yum Goong (hot and sour lemongrass shrimp soup)

• servings: 4 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

4 cups shrimp stock (recipe below) or unsalted chicken stock

12 medium sized shrimp (head-on, shell-on if making shrimp stock)

2 stalks lemongrass (bottom half only, smashed until broken and cut in 2 inch pieces, see note 1)

6 makrut lime leaves

8 slices galangal

2-5 Thai chilies (to taste, smashed until broken and cut in large pieces)

3 cups oyster mushroom (tear large ones into bite-sized pieces)

¼ cup Thai chili paste (see note 2)

3 Tbsp fish sauce

½ cup fresh lime juice

1 tsp sugar

Chopped cilantro for garnish

Jasmine rice for serving

Shrimp shells and heads from at least 12 shrimp

1 Tbsp neutral oil

4 ¼ cups water

¼ cup chopped onion (optional)

Directions

For the Shrimp Stock (if making)

Place the shrimp heads and shells into a stainless steel pot along with the oil and the onion, if using. Saute over medium high heat, pressing out any tomalley from the shrimp heads with your spatula.

Once the bits that are stuck to the bottom of the pot start to brown and smell wonderfully like grilled shrimp, deglaze with the water and scrape all the bits off the bottom of the pot. Bring to a simmer, then simmer for 5 minutes. Strain, making sure to get out any liquid from inside the shrimp heads.

For the Tom Yum Soup

Add the shrimp or chicken stock, lemongrass, galangal and chilies to the pot. Grab the lime leaves and twist them with your hands to bruise, then tear them into chunks and add to the pot. Bring to a simmer, and let it simmer for about 5 minutes.Note: The galangal, lemongrass and makrut lime leaves are traditionally left in the soup as garnish, but are not meant to be eaten. Make sure you let your guests know not to eat the herbs or remove them after they're done infusing.

When the soup is done simmering, add the oyster mushrooms and let them simmer for about 2 minutes.

Turn the heat up to bring the soup to a boil, then add the shrimp and stir them into the soup. When the soup starts to bubble again, turn off the heat and let the residual heat cook the shrimp completely; another minute or so. (If you're using very large shrimp, you may need to cook it longer).

Add the lime juice, fish sauce, chili paste, and sugar; stir to dissolve. Taste and adjust the seasoning to your liking. It should lead with sour, but have enough sweetness to balance.

Garnish with cilantro leaves and serve with jasmine rice.

Nutrition

• Calories: 207 kcal
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Cholesterol: 56 mg
• Sodium: 1489 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 2 g
• Total Sugars: 9 g
• Protein: 16 g