Description

This flavored soup is infused with Thai flavors (lemongrass and ginger) tastes both spicy and sour. When you add shrimp, mushrooms and fresh basil and cilantro you can quickly enjoy this favorite Thai soup at home.

Ingredients

Scale

4 ounces rice vermicelli or thin rice sticks
2 stalks lemongrass, lightly pounded and sliced
5 thin slices galangal (about 1”)
6 Kaffir lime leaves
8 cups chicken broth, (or shrimp broth)
1 teaspoon ginger, minced
1 shallot, minced, (about 1 tablespoon)
1 tablespoon sugar
3 tablespoon fish sauce
1 pound shrimp (20–30 count) peeled and deveined
6 ounces mushrooms, sliced (oyster mushrooms, straw mushrooms or brown mushrooms)
1 can bamboo shoots, sliced
1 cup fresh bean sprouts
3 tablespoons fresh lime juice
2 Teaspoons nam prik pao (Thai roasted chili paste)
1 cup cherry tomatoes, cut in half lengthwise
1/2 cup cilantro leaves
1/2 cup Thai basil leaves
1 green onion, thinly sliced (2 tablespoons)

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Instructions

In a large pot boil 3 quarts water and add the rice vermicelli. Turn off heat and let noodles cook in the hot water for 10-15, stirring occasionally until tender. Drain noodles and set aside.
Prepare lemongrass by removing stem and slicing in half, make a diagonal slice to remove the core remaining on the halves. Slice the galangal. Gently bruise the lemongrass, galangal and Kiffer lime leaves with the dull edge of a knife.
In a large dutch oven, heat the chicken broth over medium-high heat. Add the bruised lemongrass, galangal, Kiffer lime leaves to the broth. Stir in the minced ginger and shallots, sugar and 3 tablespoons fish sauce. Reduce heat to medium-low and let simmer for 15 minutes.
Peel and devein the shrimp. Slice the mushrooms.
After 15 minutes, remove the lemongrass, galangal and Kiffer lime leaves (if desired). Add the shrimp, mushrooms, bamboo shoots and bean sprouts and gently stir.
Turn off heat and pan continue cooking until the shrimp have cooked and turned opaque, about 5 minutes.
Stir in lime juice and taste. Add Thai roasted chili paste to taste.
Just before serving, add cherry tomatoes, cilantro, basil and green onion.
Ladle soup over noodles and offer Thai chili paste and lime slices so guest can adjust soup as desired.

Notes

You can prepare the broth (steps 1-3) strain it and freeze it to have a wonderful birth on hand.

Change Tom Yum Soup into the creamy Tom Kha soup version by adding 1/4 cup evaporated milk and more Thai chile paste just before adding the fresh herbs.