Thai Spicy Shrimp Soup
This Thai Spicy Shrimp Soup is Thailand’s famous Tom Yum. In Thai the word Tom means soup and the word Yum means spicy-sour salad.
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Servings: 6 people
Ingredients
- 1 lb shrimp, shells on
- 4 stalks lemongrass
- 6 cups water
- ¼ cup finely chopped cilantro stems
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 inch piece of fresh ginger, peeled and cut into fine julienne strips
- ¼ cup Asian fish sauce
- ¼ cup lime juice (from 2 limes)
- 1 red Thai bird chile
- 2 tablespoon fresh cilantro leaves
- 2 kaffir lime leaves, thinly sliced (or whole dried lime leaves)
Instructions
- Rinse shrimp and shell, reserving shells.
- Trim both ends of lemongrass stalks and discard the tough outermost layer. Set aside 1 stalk for later.
- Take the remaining 3 lemongrass stalks and crush lightly by hitting with the back of a knife. Cut lemongrass into 1 inch pieces.
- In a large soup pot combine water, lemongrass, reserved shrimp shells, cilantro stems, salt and pepper. Bring to a boil and simmer, uncovered for 20 minutes. Strain broth into another saucepan.
- Thinly slice the lower 6 inches of the remaining lemongrass stalk discarding the rest. Add lemongrass and julienned ginger to the broth, simmer 5 minutes.
- Add shrimp and simmer 1 minute until pink and firm to touch.
- Cut chile in half and remove seeds. Slice chile so pieces are large enough to easily see.
- Add fish sauce, lime juice and chile to soup. Taste for seasoning. Serve soup into 6 bowls.
- Add cilantro leaves and lime leaves before serving.