Lemongrass Shrimp Soup (Tom Yum Goong)
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
 
Ingredients
  • 1 lb shrimp, peeled and deveined
  • 1tablespoon chili paste
  • 6 tablespoons fresh lime juice (or to taste)
  • 1 tablespoon fish sauce (or to taste)
  • 1 stalk fresh lemongrass, cut into 1 inch long pieces (use only the white part)
  • 4 fresh kaffir lime leaves
  • 2 fresh hot chili peppers (optional)
  • ½ cup sliced fresh mushrooms
  • 8 whole baby corn, cut in half
  • 1 medium tomato cut into 4 wedges
  • 7 cups chicken stock
  • ¼ cup sliced fresh galangal or ginger
  • ¼ cup chopped cilantro for garnish
Instructions
  1. Bring chicken stock to a boil.
  2. Add kaffir lime leaves, lemongrass, galangal, mushrooms and baby corn. Boil for 3 minutes.
  3. In a small bowl, mix chili paste, fish sauce and lime juice with a spoon until the mixture is well-blended. Put it aside.
  4. Add shrimps and tomato wedges into the boiling broth, cooking until the shrimp turn pink. Add the seasoning mixture and chili peppers, if using. Bring the soup to a boil again.
  5. Adjust seasoning. Garnish with chopped cilantro and serve.
  6. Enjoy!
Notes
Recipe source:Thai Cooking in a Sufi’s Kitchen
Recipe by Salu Salo Recipes at https://salu-salo.com/lemongrass-shrimp-soup-tom-yum-goong/