Thai Spicy Shrimp Soup (Tom Yum Goong)

Instructions

1. 1

   Wash 400 g raw shrimp, peel and devein them while keeping tails intact. Slice 3 lemongrass stalks into 5 cm pieces and bruise them gently with the back of a heavy knife. Thinly slice 20 g fresh galangal and quarter 200 g cremini mushrooms. Slice 15 g red chilies into thin rings. Set a deep soup pot on the stove.

2. 2

   Pour 1000 ml chicken broth into the deep pot and bring to a boil over high heat. Add the bruised lemongrass and sliced galangal. Lower the heat to medium-low, cover with a lid, and let the broth simmer gently for 8 minutes until aromatic and fully infused with herbal flavor.

3. 3

   Uncover the pot and add the quartered cremini mushrooms to the simmering aromatic broth. Stir with a wooden spoon and let them cook over medium heat for 4 minutes until the mushrooms are softened and juicy. If the liquid evaporates too quickly, add a small splash of hot water.

4. 4

   Add 45 ml fish sauce and 15 g sliced red chilies into the bubbling broth. Stir continuously for 1 minute over medium heat so the salty and spicy flavors merge evenly into the soup base before adding the seafood.

5. 5

   Gently drop the prepped 400 g raw shrimp into the boiling soup. Cook over medium heat for 3 minutes, stirring occasionally, until the shrimp turn opaque pink and curl into a firm C-shape. Be careful not to overcook the shrimp or they will turn rubbery.

6. 6

   Turn off the heat completely and remove the pot from the stove. Pour in 60 ml fresh lime juice and stir gently; adding lime juice off the stove preserves its bright citrus fragrance. Ladle hot into deep soup bowls and serve immediately.