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Lemongrass Soup with Shrimp (Thom Yum Koong)
Thai
An awesome lemongrass soup -- and I don't even like shrimp!
Source: Nita Chittivej - theseasonedchef.com
Ingredients
- fresh whole shrimp2 lbs
- lemongrass2 stalks
- thinly sliced galangal root1/2 cup
- white onion (cut into large pieces)1/2 cup
- kaffir lime leaves4-6
- large tomato1
- straw mushrooms2 cups
- fish sauce1/2 cup
- fresh lime juice1/2 cup
- roasted chili paste1 Tbsp
- sugar1 Tbsp
- cilantro1 pinch
- thinly sliced scallions1/4 cup
- sliced jalapeno1
Instructions
Lemongrass stock:
Shell and de-vein shrimp. Set shrimp aside. Saute shells in skillet to bring out shrimp flavor. Transfer to a large stockpot filled with 8 cups of water and bring to boil for 20 minutes. Remove and discard shells. Next add lemongrass, galangal, onion, torn kaffir lime leaves, and place soup on high heat an additional 20 minutes.
Add shrimp, tomato, mushrooms, fish sauce, lime juice, chili paste, and sugar. Return to simmer for 1 minute and serve with garnish (cilantro, scallions, jalapeno).
Taste should be hot, salty, and sour.
14 ingredients
Recipe #1