Tom Yum Soup (Spicy Thai Soup with Shrimp)

 

1/2 pound peeled and defrosted shrimp

 

2 lemongrass stalks (see recipe note)

 

6 cups of water or shrimp stock

 

4 chopped garlic cloves

 

2 Thai peppers (bird's eye), cut into strips , or more to taste

 

1 lemon, stuffed and squeezed

 

1 cup sliced button mushrooms

 

1 teaspoon grated ginger

 

1 teaspoon of sugar

 

2 teaspoons of soy or fish sauce, plus more to taste

 

To serve:

Coriander leaves

 

Lime wedges

 

Preparation of ingredients:

If they are not already cleaned, peel and Devine the shrimp. (Shells can be used to make shrimp broth to use in this recipe instead of water.)

 

To prepare the lemongrass, cut about 1 inch from the bottoms and 5 inches or so from the pointed tops. It should be about a foot long after you trim it. Peel off the tough outer layers until you reach the thin, yellowish pulp.

 

Gently crush the lemon with the back of a knife, tie each stalk into a knot to expose different seams.

 

Make the soup:

Fill a medium pot with 6 cups water or shrimp stock. Add the lemongrass to the pot and cover. Place the pot over high heat, and bring to a boil. Reduce to a simmer and add the garlic, chiles, lime zest, mushrooms, ginger, sugar, and soy sauce (or fish sauce). Cook for 3 minutes.

Cook the shrimp and adjust the seasoning:

Add the shrimp to the pot and cook until pink and opaque, about 3 minutes. Add the lime juice.

Taste the soup and add more chiles, lime juice, and/or soy sauce as desired to adjust the spice, acidity, and saltiness, respectively.

4 Serve the soup: Divide the soup among bowls and serve with cilantro leaves, more sliced chiles, and lime wedges.