Hot and Sour Shrimp Soup | Tom Yum Goong | ต้มยำกุ้ง

Ingredients

• 4 cups water
• 3 red Thai chilis (bruised)
• 2 stalks lemongrass (cut into segments and bruised)
• 4 kaffir lime leaves (deveined and torn)
• 10-12 shrimp
• 1/2 cup straw mushrooms
• 1 Tablespoon fish sauce
• 2 Tablespoons lime juice
• 1 Tablespoon roasted chili paste
• 2 Tablespoons cilantro (chopped)

Instructions

1. 1

   Wash the shrimp. Separate the heads from the body and save for use in the broth. Take the shells off and devein the shrimp.

2. 2

   Place the shrimp heads in 4 cups water and simmer for 10 minutes. Strain the shrimp heads out and then add the roasted chili paste to the broth.

3. 3

   Next add the lemongrass, lime leaves, and bruised chilis to the broth. Simmer for a few more minutes to allow the herbs to release their flavors (at least 5 minutes).

4. 4

   Add the mushrooms and allow to cook through. Then add the shrimp and cook until just done.

5. 5

   Add fish sauce and lime juice. Taste the broth and adjust as needed.

6. 6

   Take off the heat and add chopped cilantro.

7. 7

   Serve over hot jasmine rice and enjoy!