Tom Yum Koong

Name: Tom Yum Koong
Ingredients: 2 quarts fish stock (or chicken broth); 2 stalks fresh lemongrass, sliced on a bias in 1-inch pieces; 4 kaffir lime leaves; 1 inch fresh galangal root or 1 inch ginger, sliced; 2 Thai red chili peppers, fresh, sliced; 2 tablespoons fish sauce, such as nam pla; 1 1/2 teaspoons sugar; 1 (8 ounce) can straw mushrooms, rinsed; 1 lb large shrimp, peeled with tails on; 1 lime, juice of; 1 lime, thinly sliced; 2 green onions, sliced; 6 sprigs fresh cilantro, chopped

13 ingredients

2 steps

Ingredients

2 quarts fish stock (or chicken broth)
2 stalks fresh lemongrass, sliced on a bias in 1-inch pieces
4 kaffir lime leaves
1 inch fresh galangal root or 1 inch ginger, sliced
2 Thai red chili peppers, fresh, sliced
2 tablespoons fish sauce, such as nam pla
1 1/2 teaspoons sugar
1 (8 ounce) can straw mushrooms, rinsed
1 lb large shrimp, peeled with tails on
1 lime, juice of
1 lime, thinly sliced
2 green onions, sliced
6 sprigs fresh cilantro, chopped

Directions

1

Bring the stock to a boil over medium heat in a saucepan. Add the lemongrass, galangal, kaffir lime leaves and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
2

Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 5 minutes until they turn pink. Remove from the heat and add the limes and lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves and slices are for flavor only and should be avoided when eating the soup.