Ingredients
- 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.
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By shellmaker
Chula Vista, CA
on December 28, 2011
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I make this recipe whenever I'm craving this soup. I sometimes add other ingredients like baby bok choy, snap peas, chicken , etc. for some additional heartier ingredients. It's great every time.
By white lade 67
on June 23, 2011
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good recipe, but the plural of guest is GUESTS, no apostrohpe!
By almndxeyez_4691820
Irvine, CA
on March 23, 2011
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Needs tamarind!!!
I have to agree with some earlier reviewers who described this more of a lemony, salty broth. This soup definitely needed more umph to it. No matter how much extra I sliced & how much longer I let this brew, the flavor never fully came out. And it really did not have that fiery color like restaurant tom yum either.
But, a few modifications made it better. I tried using a vegetable broth like othera have. I then added 2-3 tablespoons of tamarind paste. This finally brought out that tart, that bite the soup REALLY needed. Tasted much better in the end!
Read all 45 reviews