Lemongrass Soup with Shrimp (Tom Yum Kung)
Sometimes milk is added to this soup to make it thicker. Spicy Thai chili paste or chili garlic sauce can also be added for more a spicier more complex flavor and color.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 4 Tbsp. lime juice
- 2 or 3 Thai chilies, sliced lengthwise
- 3 Tbsp. fish sauce
- ½ tsp. of sugar
- 1 Tbsp. fresh cilantro leaves
- 10 uncooked medium shrimp, unpeeled
- 4 cups water
- 1 stalk lemongrass, chopped and bruised
- 6 slices galangal, sliced and bruised
- 4 kaffir lime leaves, torn
- 1 Tbsp. fish sauce
- Mix all sauce ingredients in a small bowl.
- Peel and devein the shrimp. Save the shells to make stock. Bring water to boil and add shrimp shells. Boil for about 3 minutes and strain the stock. Add lemongrass, galangal, and kaffir lime leaves to the stock and bring it back to boil. Season with fish sauce.
- Add shrimp and simmer over low heat until shrimp just change color, about 2–3 minutes. Add the sauce to the hot soup and check seasoning. It should be salty, sour, and spicy.