Tom Yum Kung - Hot and Sour Shrimp Soup
Put stock and lemon grass in a soup pot. Tear Kaffir leaves in half and add to the pot. Bring to a low boil over medium high heat. Keep at a simmer for a minute. Stir in chili-tamarind paste. Add fish sauce and lime juice. Add sugar and stir until dissolved. Add shrimp, mushrooms, and simmer for about 1 more minute. Float the chilies on top and turn off the heat. Ladle soup into bowls and add some cilantro to each bowl.
You can substitute chicken for shrimp. Do not try to eat the lemon grass or lime leaves. Eat the chilies at your own risk!
Ingredients
- 6 cups chicken stock
- 1 large stalk lemon grass, tough outer leaves discarded, trimmed to 12 " and angle-cut into 2" pieces
- 10 Kaffir lime leaves or peel of 1 lime
- 2 TBS Chili-Tamarind Paste
- 4 TBS fish sauce
- ½ cup fresh lime juice
- ¼ cup coconut-palm sugar or brown sugar
- 1 pound medium shrimp
- ½ pound oyster mushrooms or button mushrooms, wiped clean and sliced
- 5 small Thai chilies, stemmed and crushed
- Sprigs of cilantro
Overview
- Preparation Time: 5
- Cooking Time: 30
- Serves: 4
- Difficulty Level: 2
- Where To Cook: stove top
- Source: Sara
