Thai Shrimp and Lemongrass Soup
Serves 6.
Ingredients
- 4 garlic cloves
- 2 green serrano chilies, seeded and chopped
- 3 Tbs. chopped fresh cilantro stems
- 1 1/2 tsp. peppercorns, coarsely ground
- 8 to 10 fresh shiitake mushrooms
- 3 lemongrass stalks
- 4 fresh galangal slices, each 1/4 inch thick
- 2 Tbs. canola or peanut oil
- 4 shallots, thinly sliced
- 8 cups low-sodium chicken stock
- 1 1⁄2 tsp. finely grated lime zest
- 1/4 cup fish sauce
- 1/4 cup fresh lime juice
- 1 Tbs. chopped palm sugar or brown sugar
- 1 lb. shrimp, peeled and deveined
- 1/4 cup shredded fresh Thai basil
- 1/4 cup shredded fresh cilantro
Directions
In a mortar, combine the garlic, chilies, cilantro stems and pepper and grind together with a pestle until a thick paste forms, adding 1 Tbs. water if needed to facilitate grinding. Alternatively, combine all the ingredients in a mini food processor and process to a paste. Set the chili paste aside.Remove and discard the stems from the mushrooms. Thinly slice the caps. Trim and crush the lemongrass stalks. Smash the galangal slices with the side of a chef's knife.
In a stockpot over high heat, warm the oil. Add the mushrooms and sauté until they begin to brown, about 2 minutes. Stir in the lemongrass, galangal slices and shallots and sauté until fragrant, about 2 minutes more.
Pour in the stock, add the lime zest and bring to a boil. Reduce the heat to medium, stir in the chili paste and simmer for 3 to 4 minutes. Add the fish sauce, lime juice and palm sugar and stir to mix well. Simmer for 5 minutes to allow the flavors to develop.Just before serving, stir in the shrimp. As soon as they begin to turn color and are opaque, after about 3 minutes, remove the soup from the heat. Ladle the soup into individual bowls, garnish with the shredded basil and cilantro and serve immediately.
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Rated 5 out of
5
by
jagTX from
"Best Tom Yum" rating
I got this recipe from the WS Asian cookbook. My father said "This is the best Tom Yum I've ever had!!" Since he's lived in 4 different Asian countries over the last 20 years I think it's safe to assume he knows his Tom Yum!
The first time I made this I didn't have Galangal. I substituted ginger and it was fine. The flavors are similar, but noticably different. Galangal is more musky and lemony, while ginger has a depth of heat. Both are yummy in this soup. Galangal root is harder than ginger root so take care when cutting it with a knife. I found fresh galangal and just sliced it and froze it so I always have some.
If you can find fresh lemongrass it is better. I used the stuff in a tube once, the flavor was minimal. Since it isn't always available in my local specialty store I've planted some so I always have it on hand!
This soup is awesome. You will not be disappointed! It is clean and fresh. Perfect for a cold day or a sick day!
Date published: 2013-11-19
Rated 5 out of
5
by
DetroitRecipeClub from
Impress the guests!
I served this up for a Thai-themed recipe club with all of my girlfriends. The soup itself was incredibly easy to make, though it took some time to find a few ingredients. I was not able to find the garabal fresh, but I did find it brined at a local asian store and it worked well (though I am not really sure how much it added or took away). I was able to find the palm sugar and lemon grass a little easier.
It was nuanced and yummy!!!! Just the right amount of spice. A perfect Thai soup!
Date published: 2013-01-27