Tom Yum Goong | 冬阴功汤

Updated at: Thu, 17 Aug 2023 11:26:47 GMT

Step 1

Prepare and slice onion , cilantro and mushroom . Slice galangal into small slices, prepare lime leaves, squeeze lime juice and save in a small bowl, set aside.

Step 2

Clean and cut shrimp head off, devein and peel shrimp (save shrimp head and shell), transfer to a small bowl.

Step 3

Put cooking oil in a heated sauce pan, add in shrimp head and shell to stir fry on medium heat for a couple of minutes. Further add in plenty of water, bring to boil with shrimp shells in (this is to bring out the shrimp flavor from the head and shell). Simmer for 5 minutes or so before removing shrimp head and shell from the broth.

Step 4

Add lemongrass, kaffir lime leaves, galangal slices and Thai chilies to the shrimp stock. Bring to a boil and let it simmer for 3-4 minutes until you can smell the fragrance of the herbs from the pot.

Step 5

When the soup is done simmering, add in oyster mushrooms and sliced onion, and bring the soup back to a boil.

Step 6

Once the soup comes back to a boil, add the shrimp and when the soup just starts to bubble again, turn off the heat. Let the residual heat of the soup cook the shrimp completely for another minute or so.

Step 7

Add the lime juice, fish sauce, tamarind juice and sugar (as needed) to your soup and stir. Taste and adjust seasoning to your liking. Garnish with cilantro and serve warm.

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