Lemongrass Gate · Starters

Tom Yum Shrimp Soup

Name: Tom Yum Shrimp Soup
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g Raw peeled shrimp; 2 whole Lemongrass stalk; 20 g Galangal; 4 whole Makrut lime leaves; 3 whole Thai bird's eye chilies; 2 clove Garlic; 150 g Cremini mushrooms; 1 whole Tomato; 800 ml Low-sodium chicken stock; 2 tbsp Fish sauce; 2 whole Lime; 15 g Cilantro; 2 whole Green onions; 1 tsp Neutral oil; 0.25 tsp Salt

A clear, hot-and-sour shrimp soup fragrant with bruised lemongrass, galangal and makrut lime leaf. Lime and fish sauce go in at the end so the broth stays bright.

35 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Raw peeled shrimp400 g
Lemongrass stalk2 whole
Galangal20 g
Makrut lime leaves4 whole
Thai bird's eye chilies3 whole
Garlic2 clove
Cremini mushrooms150 g
Tomato1 whole
Low-sodium chicken stock800 ml
Fish sauce2 tbsp
Lime2 whole
Cilantro15 g
Green onions2 whole
Neutral oil1 tsp
Salt0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Shellfish (shrimp) and fish (fish sauce).

Method

Bruise the aromatics

Trim the lemongrass to the bottom 12 cm, smash the stalks with the side of a knife and cut them into 4 cm pieces. Slice the galangal into thin coins. Tear the lime leaves, discarding the centre rib if it is tough. Smash the garlic. Slice the chilies. Wash and slice the mushrooms and the tomato. Slice the green onions and pick the cilantro leaves.

Simmer the broth

Warm the oil in a saucepan over medium heat. Add the lemongrass, galangal, lime leaves, garlic and chilies and stir for 1 minute, until fragrant. Pour in the stock, add the salt and bring to a simmer. Cook for 8 minutes so the aromatics perfume the broth. Add the mushrooms and tomato and simmer for 3 minutes.

Cook the shrimp until safe

If the shrimp are frozen, thaw them in the fridge first. Add them to the simmering broth and cook for 2–3 minutes, until they are pink, opaque and pearly. Check the thickest shrimp with a thermometer: 74°C (165°F). Take the pot off the heat.

Season and serve

Stir in the fish sauce and the juice of the limes. Taste: it should be sour, salty and hot. Add a pinch more salt only if the fish sauce has not already seasoned it. Ladle into bowls, including the aromatics if you like to eat around them, and top with cilantro and green onions. Tell everyone the lemongrass and galangal are for flavour, not for chewing.

Lime juice and fish sauce go in off the heat. Boiling them makes the soup dull and bitter. Add the chilies whole if you want the fragrance without as much heat, and slice them only when you want it sharp.

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