Tom Yam Kung (Spicy Shrimp Soup)

Name: Tom Yam Kung (Spicy Shrimp Soup)
Yield: 4
Ingredients: 1 liter chicken or vegetable stock (or water); 400g large shrimp, peeled and deveined; 3-4 stalks lemongrass, cut into 5cm pieces and lightly bruised; 3-4 slices fresh galangal (or 2 tbsp bottled); 4-6 kaffir lime leaves (or 2 tsp lime zest); 3-5 dried red chilies (or 2-3 fresh red chilies, halved); 3 tbsp fish sauce; 3-4 tbsp fresh lime juice; 1 tbsp palm sugar or brown sugar; 150g mushrooms (straw mushrooms, button, or oyster), halved; Fresh cilantro, chopped; Scallions, chopped (optional)

From: Thailand

Servings: 4

Difficulty: Medium

Ingredients

1 liter chicken or vegetable stock (or water)
400g large shrimp, peeled and deveined
3-4 stalks lemongrass, cut into 5cm pieces and lightly bruised
3-4 slices fresh galangal (or 2 tbsp bottled)
4-6 kaffir lime leaves (or 2 tsp lime zest)
3-5 dried red chilies (or 2-3 fresh red chilies, halved)
3 tbsp fish sauce
3-4 tbsp fresh lime juice
1 tbsp palm sugar or brown sugar
150g mushrooms (straw mushrooms, button, or oyster), halved
Fresh cilantro, chopped
Scallions, chopped (optional)

Instructions

1. Bring stock to a boil in a large pot.
2. Add lemongrass, galangal, kaffir lime leaves, and dried chilies.
3. Simmer for 5-10 minutes to infuse flavors. The broth should be fragrant.
4. Add mushrooms. Simmer for 3-5 minutes.
5. Add shrimp. Cook for 2-3 minutes until shrimp turn pink and just cooked through. Do not overcook.
6. Add fish sauce, palm sugar, and about half the lime juice. Stir.
7. Taste and adjust: more lime for sour, more palm sugar for sweet, more fish sauce for salty, more chili for heat.
8. Remove from heat.
9. Ladle into bowls. Garnish with fresh cilantro and scallions.
10. Serve immediately, piping hot. Warn diners about the whole lemongrass, galangal, chilies, and lime leaves—they are not meant to be eaten but add flavor during cooking.