Tom Yum Soup

70 mins
Serves 6
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Directions

  1. 1Peel and beat lemongrass stalks with a mallet.
  2. 2Peel and beat lemongrass stalks with a mallet.
  3. 3Peel and beat lemongrass stalks with a mallet.
  4. 4Chop shallots and galangal.
  5. 5Chop shallots and galangal.
  6. 6Chop shallots and galangal.
  7. 7Separate cilantro stems from leaves; save leaves for garnish.
  8. 8Separate cilantro stems from leaves; save leaves for garnish.
  9. 9Separate cilantro stems from leaves; save leaves for garnish.
  10. 10Heat oil in a pot. Add frozen shrimp shells and heads and sauté until pink.
  11. 11Heat oil in a pot. Add frozen shrimp shells and heads and sauté until pink.
  12. 12Heat oil in a pot. Add frozen shrimp shells and heads and sauté until pink.
  13. 13Add water to the pot. Then, add the chopped aromatics (lemongrass, shallots, galangal, lime leaves, and cilantro stems).
  14. 14Add water to the pot. Then, add the chopped aromatics (lemongrass, shallots, galangal, lime leaves, and cilantro stems).
  15. 15Add water to the pot. Then, add the chopped aromatics (lemongrass, shallots, galangal, lime leaves, and cilantro stems).
  16. 16Add smashed Thai chilies, if desired.
  17. 17Add smashed Thai chilies, if desired.
  18. 18Add smashed Thai chilies, if desired.
  19. 19Bring to a boil and then simmer for at least 30 minutes, or until the mixture smells heavenly.
  20. 20Bring to a boil and then simmer for at least 30 minutes, or until the mixture smells heavenly.
  21. 21Bring to a boil and then simmer for at least 30 minutes, or until the mixture smells heavenly.
  22. 22Strain out the solids, leaving only the broth.
  23. 23Strain out the solids, leaving only the broth.
  24. 24Strain out the solids, leaving only the broth.
  25. 25Bring the broth back to a boil. Add half an onion and three tomatoes.
  26. 26Bring the broth back to a boil. Add half an onion and three tomatoes.
  27. 27Bring the broth back to a boil. Add half an onion and three tomatoes.
  28. 28Simmer until the vegetables are softened.
  29. 29Simmer until the vegetables are softened.
  30. 30Simmer until the vegetables are softened.
  31. 31Add a tablespoon of Tom Yum paste, a tablespoon of fish sauce.
  32. 32Add a tablespoon of Tom Yum paste, a tablespoon of fish sauce.
  33. 33Add a tablespoon of Tom Yum paste, a tablespoon of fish sauce.
  34. 34Add button mushrooms.
  35. 35Add button mushrooms.
  36. 36Add button mushrooms.
  37. 37Season with salt and pepper to taste. Finish with lime juice and cilantro.
  38. 38Season with salt and pepper to taste. Finish with lime juice and cilantro.
  39. 39Season with salt and pepper to taste. Finish with lime juice and cilantro.

Ingredients

  • 3 lemongrass stalks
  • 3 lemongrass stalks
  • 3 lemongrass stalks
  • 2 shallots
  • 2 shallots
  • 2 shallots
  • 1 galangal (ginger)
  • 1 galangal (ginger)
  • 1 galangal (ginger)
  • 8 lime leaves
  • 8 lime leaves
  • 8 lime leaves
  • 1 bunch cilantro stems
  • 1 bunch cilantro stems
  • 1 bunch cilantro stems
  • 3 lbs shrimp shells and heads
  • 3 lbs shrimp shells and heads
  • 3 lbs shrimp shells and heads
  • 2 tbsp oil
  • 2 tbsp oil
  • 2 tbsp oil
  • 8 cups water
  • 8 cups water
  • 8 cups water
  • 3 Thai chilies
  • 3 Thai chilies
  • 3 Thai chilies
  • 0.5 onion
  • 0.5 onion
  • 0.5 onion
  • 3 tomatoes
  • 3 tomatoes
  • 3 tomatoes
  • 1 cup button mushrooms
  • 1 cup button mushrooms
  • 1 cup button mushrooms
  • 1 tbsp Tom Yum paste
  • 1 tbsp Tom Yum paste
  • 1 tbsp Tom Yum paste
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • 1 tbsp fish sauce
  • 2 tbsp lime juice
  • 2 tbsp lime juice
  • 2 tbsp lime juice
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro

Equipment

knifemalletpotwooden spatulastrainer