Tom Yum Soup

A classic Thai hot and sour soup with shrimp, aromatic herbs, and a flavorful homemade stock.

Ingredients

Shrimp and Stock

• 12 oz (350g) shrimp or tiger prawn, head-on and shell-on
• 2 1/2 cups shrimp stock (preferred), canned chicken stock, or water

Aromatics and Seasonings

• 1 stalk lemongrass, cut into 3-inch strips and pounded with a cleaver
• 3 slices galangal
• 6 kaffir lime leaves, bruised
• 6 bird's eye chilies, pounded
• 6 fresh oyster mushrooms, cut into pieces
• 2 tablespoons nam prik pao (Thai roasted chili paste)
• 2 tablespoons nam prik pao oil
• 3 teaspoons fish sauce
• 3 1/2 tablespoons lime juice
• Cilantro leaves, for garnishing

Instructions

• Peel the shell and head off (12 oz) shrimp, keeping the tails on. Save the shells and heads. Devein the shrimp and set aside.

• In a pot, bring (3 cups) water to a boil. Add the reserved shrimp heads and shells to make stock. Boil until the water turns slightly orange in color. Press the shrimp heads with a spatula to extract the juice. Simmer and let the stock reduce to (2 1/2 cups). Drain the stock and discard the heads and shells.

• Turn the heat to high and add (1 stalk) pounded lemongrass, (3 slices) galangal, (6) bruised kaffir lime leaves, (6) pounded bird's eye chilies, (6) oyster mushrooms cut into pieces, (2 tablespoons) nam prik pao, and (2 tablespoons) nam prik pao oil to the shrimp stock. Bring to a boil.

• Add in the shrimp and (3 teaspoons) fish sauce. Lastly, add (3 1/2 tablespoons) lime juice — if you add lime juice too early, the soup might turn bitter.

• Boil until the shrimp are cooked through. Dish out and garnish with cilantro leaves. Serve immediately!

Notes

• Making your own shrimp stock from the heads and shells adds incredible depth of flavor
• Don't add the lime juice too early or the soup may become bitter
• Adjust the number of chilies based on your heat preference
• Nam prik pao (Thai chili paste) is essential for authentic flavor