Tom Yum Koong Soup

Many of these ingredients can be found in Asian or specialty shops. Chili paste with soy bean oil comes in small jars and can be found in most Asian markets. Galangal, a member of the ginger family, is a knobby root that tastes like a cross between ginger and pepper. Tom Yum Soup paste can be found in Asian shops, or you can use Thai red curry paste. Makrut lime leaves have an aromatic citrus-like smell and flavor. Garnish with fresh cilantro leaves.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 63 Calories

Ingredients

• 1 teaspoon white sugar
• 4 cups water
• ½ pound medium shrimp - peeled and deveined
• 2 lemongrass stalks
• 12 fresh button mushrooms, halved
• 1 (6 ounce) can whole straw mushrooms, drained
• 4 makrut lime leaves
• 4 slices galangal
• 4 chile padi (bird's eye chiles)
• 1 ½ tablespoons fish sauce
• 1 ½ limes, juiced
• 1 teaspoon hot chile paste
• 1 tablespoon tom yum soup paste (Optional)

Recipe Instructions

Step 1

Trim lemongrass and cut into matchstick-sized pieces.

Step 2

To make stock: Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.

Step 3

Add stock, lemongrass, lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimp and both mushrooms. Cook for another 10 minutes.