Tom Yum Goong (Spicy Thai Shrimp Soup)

It’s been a while that we did not able to cook tom yum at home, since we arrived here from vacation we did not visited the Thai mini-market in Kuwait City. We used to go there every time we want to buy Thai products. My hubby told me few days ago that he missed tom yum soup especially when we felt cold during this winter days. So a hot and spicy soup is the best solution for us. Hence, this triggered us to head Kuwait City 2 nights ago, I purchased all the ingredients for Tom Yum and cooked it for our lunch yesterday.

My previous post for Tom yum was a combination of chicken and seafoods like fish fillet and squid, I never used shrimps since my sister who was with us during that days was allergic of shrimps but now that she wasn’t here anymore, I prepared my tom yum with full of shrimps since I noticed that it is still the best for making this soup.

Unlike before, I took picture while it was still at the cooking pan since I was afraid I will not be able to take a photo again if I will serve it immediately.

Ingredients:
500 g peeled shrimps, leaving the tails on and deviened
5 cups water
2 stalks lemon grass, cut into 1 inch diagonally
4 pcs. kaffir/lime leaves
2 thumb-sized galangal root, crushed
1 thumb-sized ginger, crushed
3 shallots, thinly sliced
1 tom yum broth cube (optional)
1 medium tomato, quartered
2 tbsp. fish sauce
1 tsp. sugar
100 g fresh mushroom (Straw is the best)
2 pcs. red chili peppers, chopped
½ cup chopped coriander leaves
Fresh lemon/lime juice

Directions:
1. In a medium saucepan, combine water, lemon grass, kaffir leaves, galangal, ginger, shallots and tom yum cube if using. Bring to a boil.
2. Add shrimps, tomato, fish sauce, sugar, mushrooms and chili peppers. Let it boil, lower the heat and cook for 2-3 minutes. Adjust the seasoning, you may want to add salt or fish sauce if needed.
3. Remove from heat. Transfer to a bowl and add lemon/lime juice according to your taste.
4. Garnish with fresh coriander leaves.

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Tom Yum