Thai Hot and Sour Soup (Tom Yum)

Shrimp, straw mushrooms, galangal, and Thai chiles bring classic flavor to this Thai hot and sour, or tom yum, soup.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 45 mins
• Calories: 250 Calories

Ingredients

• 2 tablespoons fish sauce
• 2 medium limes, juiced
• 2 (15 ounce) cans whole straw mushrooms, drained
• 2 tablespoons red curry paste (such as Thai Kitchen®)
• 1.5 pounds uncooked medium shrimp
• 9.5 cups water, divided
• 0.5 cup chopped galangal
• 0.5 cup lemon grass, cut into 1-inch pieces
• 6 kaffir lime leaves
• 2 Thai chile peppers, sliced
• 0.5 cup green onions, chopped
• 0.5 cup fresh cilantro, chopped

Recipe Instructions

Step 1

Peel and devein shrimp, reserving shells.

Step 2

Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.

Step 3

Strain broth mixture through a sieve into a bowl; discard solids.

Step 4

Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.