Tom Yum Kung (Hot and Sour Soup with Shrimp)

posted: 06/30/10


  • 1 tablespoon/15 ml peanut oil
  • 20 uncooked medium shrimp with heads attached (about 12 ounces/350 g total), peeled and deveined, shells and heads reserved
  • 3 1/2 ounces/100 g galangal, peeled and thinly sliced
  • 3 1/2 ounces/100 g fresh ginger, peeled and thinly sliced
  • 2 stalks fresh lemongrass, thinly sliced crosswise
  • 8 cups/2 liters fish stock or chicken stock
  • 2 green onions, thinly sliced crosswise
  • 5 Thai chilies, very thinly sliced crosswise
  • 5 kaffir lime leaves
  • 3 tablespoons/45 ml Thai fish sauce
  • 1 lime, juice only
  • 4 sprigs fresh cilantro
  • 2 sprigs fresh mint


  1. Place a heavy-based large saucepan over a medium to high heat. Drizzle the peanut oil over the hot pan then add the reserved shrimp heads and shells.
  2. Saut? and crush the shells and heads with a spoon for about 5 minutes or until the shells begin to stick to the pan. Add the galangal, ginger and half of the lemongrass and continue to cook 2 minutes longer. Add the stock and stir to scrape up any bits stuck to the bottom of the pan. Boil the stock for 10 minutes.
  3. Strain the stock through a fine-meshed strainer and into another large saucepan, discarding all the solids remaining in the strainer. Bring the shrimp broth to a gentle simmer over a medium heat. Add the remaining lemongrass, the mushrooms, green onions, chilies, kaffir lime leaves, Thai fish sauce and lime juice.
  4. Simmer for 5 minutes or until the mushrooms are tender. Add the shrimp and continue to simmer for 1 to 2 minutes or just until the shrimp are firm and pink. Divide the soup among 4 serving bowls, garnish with the cilantro and mint leaves and serve.
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