Tom Yum Soup with Shrimp Broth

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

I buy Tom Yum or Tom Kha kits (which include lemongrass, lime leaves, galangal, chili peppers, limes, eggplants) that are sold in large supermarkets. You can use either oyster mushrooms or champignons, but oyster mushrooms taste better. It's best to use raw tiger shrimp, but cooked royal shrimp will also work. If desired, fish sauce can be substituted with oyster sauce, but it's not quite the same.

Ingredients

Coconut Milk - 27 fl oz
Oyster Mushrooms - 10.6 oz
Shrimp - 17.6 oz
Water - 27 fl oz
Kaffir Lime Leaves - 10 pieces
Fish Oil - 1 tablespoon
Galangal - 1.1 oz
Lime - 3 pieces
Mild Chili Spice - 3 pieces
Potato - ½ piece
Thai long bean - 2 pieces
Lemongrass - 3 stalks

Step by Step guide

Step 1

Prepare all the ingredients at once. Clean the shrimp, leaving only the tails unpeeled, and place the heads in a separate bowl as we will need them for the broth. Slice the eggplants, tomato, mushrooms, and galangal into thin pieces. Slice one chili pepper into not very thin rings, removing some seeds but not all. Cut the lemongrass stalks into pieces of 2–3 cm and lightly crush them to enhance the soup's aroma.

Step 2

Pour water and coconut milk into a pot, and add the shrimp heads. Boil for about 10–15 minutes.

Step 3

After 10 minutes, remove the shrimp heads. Add to the broth: eggplants, mushrooms, lemongrass, galangal, lime leaves, 2 whole chili peppers, and 1 sliced, fish sauce, and squeeze in 2–2.5 limes (to taste; I prefer it a bit sour). Cook for about 20 minutes (or until the mushrooms are ready).

Step 4

After 20 minutes, remove the whole chili peppers (I usually throw them away), add half of a medium-sized tomato and the shrimp. Cook for 5 minutes, then let it steep for another 30 minutes.