Thai Hot and Sour Soup
A traditional Thai tom yum soup with shrimp and straw mushrooms.
Ingreadients :
- 1 ½ pounds uncooked medium shrimp
- 9 ½ cups water, divided
- ½ cup chopped galangal
- ½ cup lemon grass, cut into 1-inch pieces
- 6 kaffir lime leaves
- 2 (15 ounce) cans whole straw mushrooms, drained
- 2 tablespoons red curry paste (such as Thai Kitchen®)
- 2 tablespoons fish sauce
- 2 Thai chile peppers, sliced
- ½ cup green onions, chopped
- ½ cup fresh cilantro, chopped
- 2 medium limes, juiced
Step by Step :
- Peel and devein shrimp, reserving shells.
- Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
- Strain broth mixture through a sieve into a bowl; discard solids.
- Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.
