Shrimp Tom Yum Soup

A clear, steaming broth releasing lemongrass and galangal aromas from the first spoonful. Bright lime acidity strikes through the chili heat, while shrimp remain firm and pearly.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 198
• Protein: 23 g
• Carbs: 9 g
• Fat: 6 g

Ingredients

• 400 g Shrimp ( peeled )
• 2 piece lemongrass ( cut into pieces )
• 30 g galangal ( thinly sliced )
• 5 piece kaffir lime leaves ( torn )
• 3 piece Thai chili ( crushed )
• 2 piece Garlic ( crushed )
• 150 g Button mushroom ( quartered )
• 1 L Mineral water
• 3 tbsp fish sauce
• 100 ml Coconut milk optional
• 4 tbsp Lime juice
• 1 pinch Fresh cilantro ( chopped )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( sliced )
• 2 tbsp Thai chili jam (Nam Prik Pao) ( to dilute in the broth )

Instructions

1. Aromatic base preparation

   Crush the lemongrass with the flat of the knife to release the essential oils. Slice the galangal into thin rounds. Coarsely crush the garlic.

2. Broth infusion

   Bring the water to a simmer. Add the lemongrass, galangal, garlic, and torn kaffir lime leaves. Let infuse until the aroma of the herbs fills the room.

3. Cooking the garnishes

   Add the quartered mushrooms, crushed Thai chilies, and Thai chili paste. Pour in the fish sauce. Mix well to dissolve the paste and color the broth.

4. Poaching the shrimp and thickening

   Add the shrimp. As soon as they turn pink and curl, pour in the coconut milk. Remove from heat immediately to avoid toughening the meat.

5. Final seasoning

   Add the lime juice off the heat to keep its freshness. Sprinkle with cilantro and sliced green onion. The soup should be acidic, salty, and spicy all at once.

Chef's tips

• Never boil lime juice, it will turn bitter.
• For a clearer broth, omit the coconut milk.
• Crush the chilies well to release the heat, or leave them whole for a subtler aroma.

Storage

Best consumed immediately. Shrimp will toughen when reheated.