TOM YUM GOONG (THAI HOT-AND-SOUR SHRIMP SOUP)
About 7 cups; 4 servings
This intensely aromatic, spicy, and sour soup is truly revivifying. Once you find the ingredients, it comes together remarkably quickly.
Rinse:
- 1 ¼ pounds large (16⁄20) shell-on shrimp (preferably head-on)
Peel and devein them, collecting the shells, tails, and any heads in a soup pot. Transfer the shrimp to a bowl and set aside. Add to the pot:
- 5 cups water
Bring to a boil, then reduce the heat to a simmer, cover, and cook for 20 minutes. Strain the liquid into a bowl, pressing on the shells to extract all the juices. Discard the shells. Return the stock to the pot and add:
- 1 lemongrass stalk, trimmed and bruised
- 1 small onion or shallot, thinly sliced
- 1-inch piece galangal or ginger, peeled and thinly sliced
- 4 ounces oyster mushrooms, sliced, or 6 ounces shiitake mushrooms, stems removed and caps sliced
- 5 makrut lime leaves
- ½ teaspoon Thai fried chili paste, or 4 to 6 dried bird’s eye chiles, stemmed and lightly crushed
- 2 teaspoons sugar
Bring to a simmer and cook, covered, for 10 minutes. Add the peeled shrimp, return to a simmer, and just cook them through, about 5 minutes. Add:
- ¼ to ⅓ cup lime juice, to taste
- 2 to 3 tablespoons fish sauce, to taste
Serve garnished with:
- Chopped cilantro
- Lime wedges