Hot & Sour Shrimp Soup(Thai)
Thai tom yum-style hot and sour shrimp soup with lemongrass, kaffir lime leaves, fish sauce, lime juice, and chili paste, garnished with fresh chilies and cilantro.
Ingredients
- 1 lb medium shrimp
- 2 stalk fresh lemongrass (or 2 tbsp dried)
- 4 whole kaffir lime leaves (or 1 tbsp lemon zest)
- 1 0.5 quart chicken stock
- 1 tbsp fish sauce or salt to taste
- 3 tbsp fresh lime juice
- 1 tsp Thai chili paste (nam prik pow)
- 15 oz can straw mushrooms (or 12 fresh mushrooms)
- 3 whole fresh hot green chilies
- 3 tbsp cilantro
Instructions
- 1
Wash, peel, and devein shrimp. Save shells. Refrigerate cleaned shrimp.
- 2
If using fresh lemongrass, cut each stick into 2-inch pieces and lightly crush. In a pan, combine lemongrass, lime leaves, stock, and shrimp shells. Bring to boil, then simmer gently for 20 minutes. Strain stock.
- 3
Add fish sauce, lime juice, and chili paste to strained stock. Adjust to taste.
- 4
Drain straw mushrooms and add to stock (if using fresh, briefly blanch first). The soup can be made ahead to this point and refrigerated.
- 5
Just before serving, heat the soup. When it begins to boil, drop in peeled shrimp. Cook on medium heat for 2 minutes or until shrimp turn opaque.
- 6
Garnish with fresh chilies cut into fine rounds and cilantro leaves. Serve hot.