Thai Hot and Sour Soup (Tom Yum)
Description
Shrimp, straw mushrooms, galangal, and Thai chiles bring classic flavor to this Thai hot and sour, or tom yum, soup.
Ingredients
•
1 1/2 pounds uncooked medium shrimp
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9 1/2 cups water, divided
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1/2 cup chopped galangal
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1/2 cup lemon grass, cut into 1-inch pieces
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6 kaffir lime leaves
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2 (15 ounce) cans whole straw mushrooms, drained
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2 tablespoons red curry paste (such as Thai Kitchen®)
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2 tablespoons fish sauce
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2 Thai chile peppers, sliced
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1/2 cup green onions, chopped
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1/2 cup fresh cilantro, chopped
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2 medium limes, juiced
Directions
1
Peel and devein shrimp, reserving shells.
2
Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
3
Strain broth mixture through a sieve into a bowl; discard solids.
4
Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.