Tom Yum Soup (Hot and Sour Soup)

Ingredients

• 6 cups Chicken Broth (low sodium)
• 2 stalks Lemongrass (bruised)
• 4 slices Galangal (sliced)
• 5 leaves Lime Leaves (kaffir)
• 3-5 Thai Chilies (crushed)
• 1 cup Mushrooms (sliced)
• about 225 g Shrimp (peeled and deveined)
• 3 tbsp Fish Sauce
• 3 tbsp Lime Juice
• 1/4 cup Cilantro (chopped)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large pot, bring the 6 cups of low sodium chicken broth to a rolling boil over high heat, about 204.4°C (200°C).
2. 2Add the 2 bruised stalks of lemongrass, 4 slices of galangal, 5 kaffir lime leaves, and 3-5 crushed Thai chilies to the boiling broth. Reduce the heat to low, cover the pot, and let it simmer gently for 15 minutes. The broth should be fragrant.
3. 3Add the 1 cup of sliced mushrooms to the pot. Increase the heat slightly to medium and cook for 2 minutes, or until the mushrooms begin to soften.
4. 4Add the about 225 g of peeled and deveined shrimp to the pot. Cook for another 3-5 minutes, or until the shrimp turn pink and opaque and are cooked through. The internal temperature of the shrimp should reach 63°C.
5. 5Remove the pot from the heat. Stir in the 3 tablespoons of fish sauce and the 3 tablespoons of lime juice until well combined.
6. 6Ladle the soup into bowls. Garnish with the 1/4 cup of chopped cilantro and serve immediately while hot.

Related Guides