Thai 25 min

Tom Yum Goong (Thai Hot & Sour Soup)

Name: Tom Yum Goong (Thai Hot & Sour Soup)
Total time: 25 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 lb large shrimp, peeled (save shells); 4 cups water; 3 stalks lemongrass, cut into 2-inch pieces and bruised; 5 slices galangal; 5 kaffir lime leaves, torn; 4 oz mushrooms, halved; 3 tbsp fish sauce; 3 tbsp lime juice; 2 tbsp chili paste in oil (nam prik pao); 3-5 Thai bird's eye chilies, crushed; 1/2 cup coconut milk (optional, for tom yum nam khon); Fresh cilantro

SoupSpicyThai

Ingredientsfor 2

220

Cal

26g

Protein

10g

Carbs

Fat

11 lb large shrimp, peeled (save shells)
24 cups water
33 stalks lemongrass, cut into 2-inch pieces and bruised
45 slices galangal
55 kaffir lime leaves, torn
64 oz mushrooms, halved
73 tbsp fish sauce
83 tbsp lime juice
92 tbsp chili paste in oil (nam prik pao)
103-5 Thai bird's eye chilies, crushed
111/2 cup coconut milk (optional, for tom yum nam khon)
12Fresh cilantro

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Instructions

1
Simmer shrimp shells in water for 10 minutes to make a quick stock. Strain and discard shells.
2
Add lemongrass, galangal, and kaffir lime leaves to the stock. Simmer 5 minutes.
3
Add mushrooms and cook 2 minutes.
4
Add shrimp and cook until just pink, about 2 minutes. Don't overcook.
5
Remove from heat. Add fish sauce, lime juice, chili paste, and crushed chilies.
6
Stir in coconut milk if making the creamy version.
7
Taste — it should hit all notes: sour, salty, spicy, and aromatic. Garnish with cilantro and serve immediately.