Tom Yum Goong – Hot and Sour Shrimp Soup

Monahan's Seafood Market | Fresh Whole Fish, Fillets, Shellfish, Recipes, Catering & Lunch Counter-Ann Arbor, Michigan

Serves 4

  • 16 head on wild gulf shrimp (under 10 per lb.) or shell on if whole are not available
  • 2 qt. chicken stock
  • 2 large stalks lemon grass; peeled, crushed and cut into 1 inch pieces
  • 6 kaffir lime leaves, torn into pieces
  • 6 Thai chili peppers, 4 for garnish, 2 thin sliced
  • 1/2 cup shiitake mushrooms, sliced
  • 2 T thinly sliced galangal or fresh ginger if galangal not available
  • 2 scallions, sliced thinly using the white section and 1/2 of the green section
  • 1 large or 2 med. fresh tomatoes, 1 inch cubes
  • 2 T fish sauce (Nam Pla)
  • 2 T Thai roasted chili paste (Nam Prik Pao)
  • 1 1/2 t sugar
  • Juice from 2 limes
  • 2 T chopped cilantro
  • 4 sprigs of cilantro for garnish

Peel and devein shrimp leaving head and last segment of tail shell on (using a serrated knife or scissors cut down the back, carefully peel the shell off, then rinse the vein out).

Bring stock up to a boil then turn down to simmer. Add lemongrass, kaffir lime leaves, Thai chilies, galangal, Thai chili paste and scallions; cover and simmer for 15 minutes. Add mushrooms, shrimp, tomatoes, sugar, fish sauce and cilantro; simmer uncovered for 4-6 more minutes or until shrimp is just opaque in the center (slice into thickest part of tail lengthwise to check). Add lime juice.

Gently serve being careful not to break heads off shrimp. Garnish with cilantro sprigs and a Thai chili.

Have a trash plate for shrimp heads and pieces of lemongrass and lime leaves (it’s easy to eat around them). Enjoy!

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Monahan's Seafood

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