Tom Yum Gung
Tom Yum Gung is a popular hot & sour soup originated in Thailand, this is sometimes called Tom Yam and is a soup that normally includes shrimp, mushrooms and aromatic Thai herbs. The words “tom yam” are derived from two Thai words. Tom refers to the boiling process, while yam means ‘mixed’.
Ingredients:
- 4 cups shrimp stock or chicken stock (for shrimp stock see the recipe below)
- 12 medium sized shrimp, head and shell on if possible
- 1 stalk lemongrass (use 2 if small), smashed and cut into 1-2 inch pieces
- 6 Kaffir lime leaves, roughly torn into chunks, center stems removed
- 7-8 slices galangal, see note
- 2-5 Thai chilies, to taste, bruised and cut into large pieces
- 3 cups oyster mushroom, cut into bite-sized pieces
- ¼ cup Tom Yum paste
- 3 Tbsp. fish sauce
- ½ cup fresh lime juice
- 1 tsp sugar
- Cilantro (Coriander leaves) for garnish
- 1 tbsp olive oil
INSTRUCTION
Heat a thick bottomed large saucepan over medium heat, add oil and tom yum paste cook for 1 minutes stirring with spatula then add the shrimp or chicken stock, lemongrass, kaffir lime leaves, galangal and chilies to the sauce pan. Bring to a boil and let it boil for about 5 minutes until you can smell the fragrance of the herbs from the pot.
When the soup is done simmering, add the oyster mushrooms and shrimps, and bring the soup back to a boil for few minutes more, when starts to bubble again, turn off the heat. (Avoid overcooking shrimp) the seasoning Add the lime juice, fish sauce and sugar and stir. Taste and adjust seasonings
Garnish with cilantro leaves and serve hot.
For the shrimp stock:
- Shrimp shells and heads from at least 10/12 shrimp
- 1 Tbsp neutral oil
- 5 cups water
- 1 medium onion roughly chopped
Shrimp Stock:
Peel the shrimp and remove the heads, then add all the shells and heads in stock pot with a little bit of olive oil. Sauté over medium high heat, pressing out any tomalley from the shrimp heads with your spatula.
Once the bits that are stuck to the bottom of the pot start to brown and smell wonderfully like grilled shrimp, deglaze with the water and scrape all the bits off the bottom of the pot.
Add the onions, if desired, and simmer over medium low heat for 45 minutes. Strain with fine strainer.
Nutritional Chart
Calories: 95 kcal | Proteins: 4 g | Fats: 3g |Carbs: 13g