Directions
- 1Peel and beat lemongrass stalks with a mallet.
- 2Chop shallots and galangal.
- 3Separate cilantro stems from leaves; save leaves for garnish.
- 4Heat oil in a pot. Add frozen shrimp shells and heads and sauté until pink.
- 5Add water to the pot. Then, add the chopped aromatics (lemongrass, shallots, galangal, lime leaves, and cilantro stems).
- 6Add smashed Thai chilies, if desired.
- 7Bring to a boil and then simmer for at least 30 minutes, or until the mixture smells heavenly.
- 8Strain out the solids, leaving only the broth.
- 9Bring the broth back to a boil. Add half an onion and three tomatoes.
- 10Simmer until the vegetables are softened.
- 11Add a tablespoon of Tom Yum paste, a tablespoon of fish sauce.
- 12Add button mushrooms.
- 13Season with salt and pepper to taste. Finish with lime juice and cilantro.
Ingredients
- 3 lemongrass stalks
- 2 shallots
- 1 galangal (ginger)
- 8 lime leaves
- 1 bunch cilantro stems
- 3 lbs shrimp shells and heads
- 2 tbsp oil
- 8 cups water
- 3 Thai chilies
- 0.5 onion
- 3 tomatoes
- 1 cup button mushrooms
- 1 tbsp Tom Yum paste
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 1 handful cilantro
Equipment
knifemalletpotwooden spatulastrainer
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