Category:
Soups

Seasons:
January, February, March, April, May, June, July, August, September, October, November, December

Sometimes milk is added to this soup to make it thicker. Chili jam can also be added for a more complex flavor and color.

Super easy

For the Sauce:

4 tablespoons lime juice
1 teaspoons (or more) minced Thai chilies
3 tablespoons fish sauce
1/2 tablespoons sugar
1 handfuls cilantro

For the Soup:

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 tablespoons fish sauce
3/4 cups wild mushrooms
1/3 cups chopped tomatoes

Lemongrass Soup with Shirmp (Tom Yum Kung) Directions

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 mushrooms, and 3 to 4 minutes later, add shrimp and simmer over low heat until shrimp just change color, about 2 to 3 minutes. Add tomatoes and simmer for another minute. Add the sauce to the hot soup and check seasoning. It should be salty, sour and spicy.