Hot and Sour Thai Soup: Tom Yum Goong
- 2 quarts chicken broth
- 2 stalks lemongrass, fresh, sliced on a bias in 2-inch pieces
- 4 kaffir lime leaves
- 1 -inch piece fresh galangal, sliced, or ginger
- 2 red chiles, sliced,
- 2 tablespoons fish sauce, such as nam pla
- 1 1/2 teaspoons sugar
- 1 can (8-ounce) straw mushrooms, rinsed and halved
- 1 pound large shrimp, peeled with tails on
- 2 limes, juiced
- 2 green onions, sliced,
- 1 handful fresh cilantro, chopped,
DirectionsBring the stock to the boil over medium heat in a saucepan.
Add the lemongrass, kaffir lime leaves, galangal, and chiles.
Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
Uncover and add the fish sauce, sugar, and mushrooms.
Simmer for 5 minutes.
Toss in the shrimp and cook for about 8 minutes until they turn pink.
Remove from the heat and add the lime juice, green onions, and cilantro.
Taste for salt and spices; you should have an equal balance of spicy, salty, and sour.
It's a good idea to tell your guest's that the lemongrass and lime leaves are for flavor only and should be avoided when eating the soup.