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Shrimp tom yum
It is a soup but, like many soups in Asia, it is not uncommon to pair shrimp tom yum with rice.
Course
Soup
Cuisine
Thai
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
6
cups
shrimp broth
3
slices
galangal
dried is fine
2
whole stalks
lemongrass
tied into a bundle
2
shallots
peeled and halved
2
pairs
kaffir lime leaves
center ribs removed and discarded
2
bird's eye chilies
slit
2
tomatoes
cut into wedges
24
medium
shrimps
shelled and deveined
fish sauce
lime juice
torn cilantro
to garnish
Instructions
Pour the broth into a pot and bring to the boil.
Drop the galangal slices, lemongrass, kaffir lime leaves, chilies and tomatoes into the broth. Lower the heat. Cover and simmer for 10 minutes.
Add the shrimps to the broth.
If the broth is unseasoned or underseasoned, add fish sauce.
Cover the pot once more and simmer for five minutes, or just long enough to cook the shrimps but without overcooking them.
Taste the broth. Add more fish sauce, if needed.
Drizzle in the lime juice, a tablespoonful at a time, tasting and adding as you go along until a good balance of salty and sour is achieved.
Ladle your hot and sour shrimp tom yum into bowls, sprinkle with cilantro and serve immediately.