Tom Yum Soup
Classic Thai soup that is slightly sweet, slightly spicy and slightly sour.
Servings: 4 people
Ingredients
- For broth:
- Shrimp heads and shells from 1 pound of shrimp OR 2 tablespoons shrimp paste
- 6 cups water
- 1 stalk lemon grass - outer leaves peeled off with the white inner leaves exposed. then cut into long chunks
- 2 tablespoons ginger - peeled and sliced
- 2 tablespoons garlic - peeled and cut in half
- 2 Thai chili peppers - roughly sliced
- 1/2 cup white onion - roughly sliced
- 4 bay leaves
- 2 mushrooms
- 1 tablespoon sugar
- 2 tablespoon soy sauce
- 1/4 cup lime juice
- 1 teaspoon sriracha
- 1 teaspoon fish sauce
- 1/2 cup cilantro
- 1/2 teaspoon salt
- for soup filling:
- 1 pound shrimp - peeled and deveined
- Optional - 1/2 pound Seafood of choice scallops, calamari, etc.
- Optional - 2 cups mushrooms - sliced
- Cilantro for on top
Instructions
- In a large stock pot, add shrimp shells and heads and saute over medium heat for 3 minutes, then add water.
- If using shrimp paste, add shrimp paste and water together.
- Add lemon grass stock chunks, ginger, garlic, chili peppers (more or less depending on your desired spice level), white onion, bay leaves, mushrooms, sugar, soy sauce, lime juice, sriracha, fish sauce, cilantro and salt.
- Bring broth to a boil and simmer for 30 minutes, if your broth over reduces add a little more water.
- Strain the broth with a fine mesh strainer.
- Return broth to the pot and add shrimp, seafood of choice and mushrooms and cook for 3-4 minutes or until seafood is cooked thoroughly.
- Serve with cilantro on top.
- Enjoy!