a typical Thai tom yum soup with straw mushrooms and prawns.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 ½ pounds uncooked medium shrimp
- 9 ½ cups water, divided
- ½ cup chopped galangal
- ½ cup lemon grass, cut into 1-inch pieces
- 6 kaffir lime leaves
- 2 (15 ounce) cans whole straw mushrooms, drained
- 2 tablespoons red curry paste (such as Thai Kitchen®)
- 2 tablespoons fish sauce
- 2 Thai chile peppers, sliced
- ½ cup green onions, chopped
- ½ cup fresh cilantro, chopped
- 2 medium limes, juiced
Instructions
- Peel and devein shrimp, reserving shells.
- Combine shrimp shells and 6 cups water in a large saucepan; bring to a simmer. Cook for 45 minutes. Add galangal, lemon grass, and lime leaves; simmer 15 minutes more.
- Strain broth mixture through a sieve into a bowl; discard solids.
- Return broth mixture to the pan. Add remaining 3 1/2 cups water, mushrooms, curry paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, and cilantro; cook until shrimp are bright pink and firm, about 5 minutes. Stir in fresh lime juice and serve.
- You can use 3/4 cup fresh ginger, peeled and chopped, instead of galangal, 3 bay leaves + 1 1/2 teaspoons lime zest + 1/2 teaspoon thyme + 1/4 teaspoon lemon juice instead of makrut lime leaves, soy sauce (not low-salt, the point is to add saltiness) instead of fish sauce, and a chile of your choice, such as serrano peppers, instead of Thai chiles.
Nutrition Facts
| Calories | 250 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 259 mg |
| Dietary Fiber | 8 g |
| Protein | 40 g |
| Saturated Fat | 1 g |
| Sodium | 1832 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |