Thai Hot and Sour Shrimp Soup (Tom Yum Goong)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 20 large shrimp, peeled and deveined, tails on, shells reserved
  • salt and pepper
  • 1-2 tablespoons canola oil or coconut oil
  • 2 limes, zested and juiced
  • ½ red onion, roughly chopped
  • 1 stalk lemongrass, roughly crushed to release the aroma
  • 1 jalapeño, sliced thinly (remove seeds if sensitive)
  • 1 fresno chile, sliced thinly (remove seeds if sensitive)
  • 3 cans chicken stock
  • 1 can bamboo shoots, julienne
  • 2 tablespoons chopped cilantro
  • agave nectar, to taste, optional
  • coconut milk, to taste, optional
  • ground red chile flakes, to taste, optional
Instructions
  1. Season shrimp with salt and pepper. Heat oil in a large skillet or wok over high heat and sear shrimp on both sides, about 1 minute per side. Remove shrimp and set aside.
  2. Add lime zest, onion, lemongrass, ½ of the jalapeno, ½ of the fresno chile, and chicken stock to the pan along with the shrimp shells. Cover and simmer for 20 minutes, then strain out solids and discard.
  3. Return soup to the pot along with the shrimp, lime juice, remaining jalapeno and fresno chile, bamboo shoots and cilantro. If desired, add agave and coconut milk to taste. Simmer just until shrimp and chiles are heated through. Taste broth for level of heat, and if desired season with ground red chile flakes before serving.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2013/04/thai-hot-and-sour-shrimp-soup-tom-yum-goong/