Tom Yum Goong (Spicy Thai Shrimp Soup)

Becky Luigart-Stayner; Jan Gautro

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.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 282
  • Calories from fat: 31%
  • Fat: 10g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 3.4g
  • Protein: 39.2g
  • Carbohydrate: 8.7g
  • Fiber: 2.5g
  • Cholesterol: 259mg
  • Iron: 5.2mg
  • Sodium: 992mg
  • Calcium: 116mg

Ingredients

  • 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)
  • 1 tablespoon fish sauce
  • 2 Thai chiles
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 6 tablespoons chopped dry-roasted unsalted peanuts
  • 4 lime wedges

Preparation

  1. 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.
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