| This recipe is liked by 0 person(s). |
Tom Yum Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 2 quarts | chicken broth |
| 2 stalks | fresh lemongrass, sliced on a bias in 2-inch pieces |
| * 4 kaffir lime leaves * 1-inch piece fresh galangal or ginger, sliced | |
| 2 | red chiles, sliced |
| 2 tablespoons | fish sauce, such as nam pla |
| 1 1/2 teaspoons | sugar |
| 1 (8-ounce) can | 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 |
Directions
Bring 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.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe