Soup
Tom Yum with Shrimp (Thailand)
- Preparation time
- 25 min
- Servings
- serves 4
Ingredients
- Stock — to buy1L
- Lemongrass — to buy2 stalks
- Ginger — to buy1 piece
- Kaffir lime leaf — to buy3
- Mushroom — to buy150 g
- Shrimp — to buy400 g
- Fish sauce — to buy2 tbsp
- Lime — to buy1
- Chili pepper — to buy1
- Fresh cilantro — to buy1 bunch
- Sugar — to buy1 c. à c.
Preparation
Bring the stock to a boil with the crushed, chopped lemongrass, sliced ginger and kaffir lime leaf torn by hand, let it infuse for 5-10 minutes over low heat to flavour the liquid well: the longer the infusion, the more fragrant the broth.
Add the sliced mushroom and cook for 3-4 minutes.
Add the shrimp and cook for just 2-3 minutes, just until they turn pink and curl slightly — overcooked shrimp turns rubbery.
Off the heat (to keep the fresh flavours bright), season with fish sauce, lime juice and sliced chili to your taste, with a small pinch of sugar to round it all out: tom yum should be tangy, salty, spicy and lightly sweet all at once, with the tang leading.
Taste and rebalance: more lime juice if it's not lively enough, more fish sauce if it needs more depth, more chili if you want extra kick.
Sprinkle with fresh cilantro and serve immediately, piping hot.