I’ve been wanting to make Tom Yum soup, a tasty and fragrant Thai soup, for a long time. Tom Yum is one of my favorite soups and an awesome comfort food. The flavor is complex, sour, and spicy, and is as good in summer as it is in winter. Last week, I got galangal through the farmer’s market (Red Hills Online is the one I use–you order and prepay, then just go pick your produce up. It’s magical). Galangal is a root that looks sort of like ginger, but has a different flavor and more of a bite rather than ginger’s warm spiciness. If you don’t have it in your area, you may be able to find it dried. To make my soup, I followed the order this site uses to add the ingredients, but measured as I went along. I also left the shells on the shrimp when I cooked them, as this adds extra flavor to the broth. I’ve met quite a few people who don’t know how to devein shrimp with the shells on, so I’ve made a photo tutorial for you at the end of the post. In my research I’ve found tons of variations, so this soup can be used for the basis of many tasty experiments!
Tom Yum Soup
4 c homemade chicken stock
2 stalks lemongrass
1 medium-sized knob of fresh galangal
5-6 kaffir lime leaves (fresh ones are best, but if you don’t have them, substitute jarred or dried)
2 small shallots
1 tsp sea salt
1-2 tbsp sweet roasted chili paste (I didn’t have chili paste, so I used fermented cayenne sauce instead)
4 tbsp Thai fish sauce (I use this one–A shout out to Two in Tally for telling me about it!)
1 pint cherry tomatoes
1 pint crimini mushrooms
1/2-1 lb shrimp, deveined (see tutorial below)
1 small bunch fresh cilantro (about 3 tbsp of chopped leaves)
lime wedges and fresh chilis for garnish
-Heat the stock over medium heat until simmering. Add 1 tsp sea salt (if desired).
-Lay the lemongrass on a cutting board and hit (not *too* hard) with the back of a knife to release the flavor. Cut into two-inch pieces, and add to stock.
-Peel the galangal with a spoon, slice into 1/4-inch pieces, and add to the broth.
-Tear the kaffir lime leaves into about 4-6 pieces each and add to the broth.
-Peel and thinly slice the shallots, and throw into the pot.
-Add your chili paste (or cayenne sauce if you’re me) and stir.
-Add fish sauce.
-Quarter the tomatoes and mushrooms, and add to the broth.
-Chop the cilantro, and add to the pot.
-After you’ve deveined your shrimp, add them to the broth and turn off the heat. Let sit for 2 1/2 – 3 minutes.
-Ladle the soup into bowls, and garnish with fresh-sliced peppers (I used fresh cayenne peppers) and a squeeze of lime juice.
Bonus Tutorial (!): Deveining shrimp in their shells
The ‘vein’ in a shrimp is actually a part of the digestive tract, and is filled with grit that is not too fun to eat. Thankfully, taking the vein out is easy, and it’s as easy to do with the shell on as it is to do with shelled shrimp. Don’t laugh too much at the photos, it’s hard to photograph one-handed while cooking!
Step One: Slice down the back with kitchen shears. Make sure to go down the middle, where you would normally take the vein out.
Step Two: Hold the legs together and press so that the back of the shrimp spreads apart and you can see the vein.
Step Three: Using a knife with a thin blade, slide the point under the vein and lift to remove. Pull with your fingers and discard.