This Thai seafood soup is full of flavor and comes together in a matter of minutes. I first tasted a version of tom yum soup on a trip to Thailand and knew that I needed to try to recreate it at home. This version is my attempt at that, while using ingredients that are easier to find in the U.S.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
For the soup:
●1/2 pound shrimp, peeled and deveined
●2 stalks lemongrass (see Recipe Note)
●6 cups water or shrimp stock
●4 cloves garlic, minced
●2 Thai (bird’s eye) chiles, sliced, or more to taste
●1 lime, zested and juiced
●1 cup sliced button mushrooms
●1 teaspoon grated ginger
●1 teaspoon sugar
●2 teaspoons soy or fish sauce, plus more to taste
To serve:
●Cilantro leaves
●Lime wedges
Method
1.Prepare the shrimp and lemongrass:
If not already cleaned, peel and devein shrimp. (Shells can be used to make shrimp stock to use in this recipe instead of water.)
To prepare the lemongrass, cut off about 1 inch of the bottoms and 5 inches or so of the pointy tops. It should be about a foot long after you trim it. Peel off the tough outer layers until you reach the yellowish tender core.
Gently smash the lemongrass with the back of a knife, and tie each stalk into a knot to expose the various layers.
2.Make the soup:
Fill a medium pot with 6 cups water or shrimp stock. Add the lemongrass to the pot and cover. Place the pot over high heat, and bring to a boil. Reduce to a simmer and add the garlic, chiles, lime zest, mushrooms, ginger, sugar, and soy sauce (or fish sauce). Cook for 3 minutes.
3.Cook the shrimp and adjust the seasoning:
Add the shrimp to the pot and cook until pink and opaque, about 3 minutes. Add the lime juice.
Taste the soup and add more chiles, lime juice, and/or soy sauce as desired to adjust the spice, acidity, and saltiness, respectively.
4.Serve the soup:
Divide the soup among bowls and serve with cilantro leaves, more sliced chiles, and lime wedges.