Tom Yum
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5.0
3 reviews
Excellent
Tom Yum
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Tom yum, tom yum kung, or even tom yam (ต้มยำ) is a spicy shrimp soup that’s popular in Thailand and Laos, and throughout Southeast Asia.
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Ingredients
- 28 oz whole raw shrimp , medium size
- 3 tablespoons neutral vegetable oil
- 6 cups water
- 5 talks fresh lemongrass
- 15 kaffir lime leaves , fresh or frozen
- 1 green onion , peeled and cut into strips
- 4 Thai chili peppers (or more to taste)
- 1 (1 inch / 3 cm) piece galangal
- 3 tablespoons fish sauce
- 1 tablespoon tamarind
- 1 teaspoon sugar
- 7 oz Shiitake mushrooms (or Bunashimeji mushrooms), sliced
- 1 lime , squeezed
- salt
To garnish
- cilantro leaves
- Lime wedges
Equipment
- Wok
- Medium saucepan
Instructions
- Clean the shrimp, and place the heads, tails, and shells into a wok. Set aside the shrimp.
- Add the oil to the wok and place over a medium heat.
- Add a good pinch of salt.
- Sauté the shrimp debris to release their flavor in the oil. Cook until red and crisp. Remove from the heat, and set aside.
- Cut off the tips and root ends of the lemongrass stems, remove the tough outer layers, and cut into 1 inch (2cm) pieces.
- Cut the galangal into 4 pieces.
- Using a pestle and mortar, crush the lemongrass, tamarind, kaffir lime leaves, onion, sugar, peppers and galangal.
- Place the crushed mixture into a medium saucepan, pour over the water, and bring to a boil.
- Reduce the heat and simmer for 10 minutes, until the mixture releases all the aromas.
- Remove and discard any hard parts of the lemongrass.
- Increase the heat, add the mushrooms, and boil for 1 minute.
- Add the shrimp and the fish sauce, and cook until the shrimp are just cooked through - about 40 seconds.
- Turn off the heat and add the lime juice.
- Discard the shrimp heads and shells, strain the oil, and add this filtered oil to the soup.
- Serve with rice, fresh lime wedges and cilantro leaves.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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