Recipe information
Ingredients for - Tom Yum Koong Soup
1. Lemongrass stalks - 2
2. Medium shrimp - peeled, deveined and shells reserved - ½ pound
5. Galangal - 4 slices
6. Chile padi (bird's eye chiles) - 4
11. Tom yum soup paste (Optional) - 1 tablespoon
12. Fresh button mushrooms, halved - 12
13. Whole straw mushrooms, drained - 1 (6 ounce) can
How to cook deliciously - Tom Yum Koong Soup
1. Stage
Trim lemongrass and cut into matchstick-sized pieces.
2. Stage
To make stock: Add reserved shrimp heads and shells to 4 cups water in a pot over medium-low heat; simmer for about 20 minutes. Turn off the heat and let stock sit for another 20 minutes before discarding shells.
3. Stage
Add stock, lemongrass, lime leaves, galangal, chile padi, fish sauce, lime juice, sugar, chile paste, and tom yum soup paste to a large soup pot; bring to a boil and cook for 5 minutes.
4. Stage
Lower the heat to medium, then add shrimp, button mushrooms, and straw mushrooms. Simmer until the outsides of shrimp are pink and the centers are opaque, about 10 minutes. Serve immediately.
