Thai Hot and Sour Shrimp Soup (Tom Yam Goong) (gluten free)

Lemongrass, kaffir lime leaves and straw mushrooms can be found at a well-stocked grocery store or an Asian foods market. Get whole, peeled straw mushrooms, if available. Kaffir lime leaves are available frozen if fresh are not available. If using frozen leaves, defrost before tearing leaves. I have found easy peel shrimp are the fastest to work with but be sure to remove veins in shrimp if peeling whole shrimp.

1 pound large shrimp, peeled, shells reserved
4 cups chicken broth or water
3 stalks lemongrass, lower 3 to 4 inches removed, flattened with a knife or mallet
10 kaffir lime leaves, torn into pieces
1 can (8 ounce) whole, peeled, straw mushrooms
3 Tablespoons Thai fish sauce
1/4 cup fresh lime juice
4 green onions, chopped
handful cilantro leaves
1/2 Thai red chilies, seeds removed, sliced into small rings

1. Make Stock: In a medium saucepan set over medium-high heat, cook shrimp shells, stirring often, until spotty pink, about 2 minutes. Add chicken broth and bring to a boil. When stock comes to a boil, add lemongrass stalks and half only of the kaffir lime leaves and stir to combine. Reduce heat to simmer and cook until lemongrass changes color, about 4 minutes.

2. Strain Stock: Strain stock and return liquid to pan. Discard shells and lemongrass.

3. Cook Shrimp: Add the mushrooms and shrimp to the stock and cook over medium heat until shrimp are pink, stirring often, about 4 minutes.

4. Finish Soup: When shrimp are cooked through, add the fish sauce, lime juice, green onions, cilantro and chilies. Adjust seasoning so soup is sour, salty, spicy and hot.

Print Friendly, PDF & Email