Galangal, a root similar to ginger, kaffir lime leaves, lemongrass, and fish sauce give this soup authentic flavor. Substitute ginger if you can't find galangal, and use 3 (2-inch) lime rind strips in place of the leaves. Reserve the shrimp shells; you'll need them to make the broth. Serve with rice noodles, if desired.
1 1/2 pounds medium shrimp
9 1/2 cups water, divided
1/2 cup chopped peeled fresh galangal (about 2 ounces)
1/2 cup (2-inch) pieces peeled fresh lemongrass (about 4 stalks)
6 fresh or frozen kaffir lime leaves
1/2 cup canned straw mushrooms, quartered
2 tablespoons roasted red chili paste (such as Thai Kitchen)
Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour. Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil. Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids. Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 minutes or until shrimp are done. Discard chiles. Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.
This is a thin echo of real Tom Sum. There's far too much liquid for the ingredients, and the result is a soup that tastes like thin lemonade made with dishwater. The "shells" from a pound and a half of shrimp aren't sufficient to flavor adequately two cups of broth, much less six. And then the recipe calls for more water. What a mess. You'll need the shrimp heads--and a lot more chiles--for this recipe to have a chance at working.
So fresh tasting and smells yummy-the only thing I "had" to change was the shrimp-we had none and were too cranky to go to the store! Subbed in rice noodles from our local asian market we already had on hand.
This is so delicious - better than some Thai restaurants' versions. I did not vary the ingredients at all except for leaving out the peanuts - I've never seen TYG served with them. Will make again and again.
Outstanding! Great flavors & low cal. The stock takes time but the recipe is simple. Used ginger instead of galangal. Couldn't find roasted red chili paste, so I used 1T red curry paste instead. I may start making the stock ahead of time & freezing it for a quick dinner later.
This is delicious soup and itâs really easy to cook. It takes just 15 min to prepare. The problem is not cooking â the problem is to get all these South-Asian ingredients. Itâs rather difficult to find true tom yum paste, galangal or lemongrass in local store. I offer to take a look on thai online shops. They send fresh ingredients from Thailand worldwide. Check this http://tomyumrecipe.com
Fantastic! Ever since my favorite Thai restaurant closed, I've been craving this soup, and this recipe is spot-on.
Minor modifications - I used raw frozen shrimp this time - a 2 lb bag with 1/4 of it for the broth. I also added 2 tbsp of Tom Yum paste just to boost the flavors a bit, though that probably wasn't necessary, and much more lime as I love the fresh taste. I didn't want noodles, so I doubled the mushrooms to give it more substance.
The flavors do take a while to fully develop. I was a little disappointed when I first tasted it because I could taste all the individual components but overall it didn't zing. By the end of the bowl it was perfect, and now on Day 2 I couldn't be happier.
If you don't have the ingredients locally, check Amazon.com or other online sellers. I found a Thai produce kit that had enough kaffir lime leaves, galangal, lemongrass, Thai chiles, and fresh limes for two batches of soup for $14. It's worth it to get the right taste. Epic yummy!
I think this is fantastic. I made it once with ginger and lime and the 2nd time with galangal and kaffir leaves (after finding a Chinese grocery store, the general markets don't have these items), both were delicious. Great flavor in the broth and I made mine really spicy. I served once over rice stick noodles and once over glass noodles. I personally prefer glass noodles. I can't comment on authenticity or compare to what this soup is "supposed" to taste like, but as it is here it's delicious.
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