Tom Yum Goong (Thai Spicy and Sour Soup with Shrimp)

A simple homemade shrimp stock brings concentrated seafood flavor to this complex soup.

Calories

259

Carbohydrates

38g

Protein

30g

Potassium

471mg

Fiber

7g

Sugar

5g

Ingredients

Stock

1 pound large (31- to 40-count) unpeeled raw shrimp
8 cups water
1/4 cup thinly sliced fresh galangal (from 1 small bulb)
8 button mushrooms, caps quartered and stems reserved separately
5 garlic cloves, smashed
4 makrut lime leaves
1 small yellow onion, quartered
1 large shallot, smashed
1 (1-ounce) fresh or frozen lemongrass stalk, smashed and tied in a knot
1/2 cup chopped tender cilantro stems, plus 1/2 cup chopped fresh cilantro leaves, divided

Tom Yum Goong

Make the stock: Peel and devein shrimp, reserving shells. Cover and set shrimp aside in refrigerator.
Bring shrimp shells, 8 cups water, galangal, mushroom stems, garlic cloves, lime leaves, onion, shallot, lemongrass, and cilantro stems to a boil in a large pot over medium-high. Reduce heat to medium-low; simmer until liquid is reduced and stock is fragrant, about 30 minutes.
Make the tom yum goong: Pour shrimp stock through a fine wire-mesh strainer into a large heatproof bowl; discard solids. Return stock to pot, and bring to a simmer over medium. Stir in onion, shallot, and galangal; bring to a boil over high. Stir in tomatoes, fish sauce, brown sugar, salt, chiles, garlic, and reserved quartered mushrooms caps.
Pour 1/4 cup stock into a small bowl, and stir in chile jam (if using); whisk until smooth. Add chile jam mixture to pot. Add lime juice, lime leaves, scallions, chopped cilantro leaves, and reserved shrimp; cook, undisturbed, until shrimp are opaque and firm, 1 to 2 minutes. Serve immediately.