Tom Yum Goong (Spicy Thai Shrimp Soup)

By leejaywv

Ingredients

• 1-1/2 lb medium shrimp
• 9-1/2 cups water, divided
• 1/2 cup chopped peeled fresh galangal (about 2 oz.)
• 1/2 cup (2-inch) pieces peeled fresh lemongrass (about 4 stalks)
• 6 fresh or frozen kaffir lime leaves
• 1/2 cup canned straw mushrooms, quartered
• 2 Tbsp roasted red chili paste
• 1 Tbsp fish sauce
• 2 Thai chiles
• 1/2 cup chopped green onions
• 1/2 chopped fresh cilantro
• 1 Tbsp fresh lime juice
• 6 Tbsp chopped dry-roasted unsalted peanuts
• 4 lime wedges

Details

Servings 4

Preparation

Step 1

Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour. Strain broth through a sieve into a bowl; discard solids. Combine browth and remaining 3-1/2 cups water in a large saucepan; bring to a boil. Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 min. Strain broth mixture through a sieve into a bowl; discard solids. Return broth mixture to pan. Add mushrooms, chili paste, fish sauce and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook 3 min or until shrimp are done. Discard chiles. Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.