Sunday, October 25, 2009

Shrimp Lemongrass Soup


Thai Lemongrass Shrimp Soup traditionally known as Tom Yum is a light flavourful soup. It can be made with chicken or Shrimp or as a combination.I used the ready made Tom yum soup paste since I could not find fresh Galangal or kaffir lime leaves which are essential ingredients for this soup.

Ingredients:

  1. Shrimp - 1 lb cleaned and deveined (I left the tail on)
  2. Lime juice - to taste
  3. Fish Sauce - to taste
  4. Birds eye chillies - 2 chopped
  5. Lemon grass - 1 stalk
  6. shrimp stock - 5 cups(you could use chicken stock instead)
  7. cilantro - 2 tbsp leaves and stems
  8. mushrooms - 1/2 cup
  9. tomatoes - 1 medium cut into cubes
  10. tom yum soup paste - 2 tsp
Method:
to make the shrimp stock reserve the shell and heads of the shrimp and boil it with 6 or 7 cups of water and lemongrass for 20 minutes. Strain and reserve.
Marinate the shrimp with 2 tbsp lime juice, 2 tsp fish sauce, 1 Tbsp of minced green chilies, and 1 tsp of minced lemongrass for 30 minutes in the fridge.
Heat 1 tsp oil in a pan and saute the shrimp for 3 minutes until it is just cooked - reserve the shrimp .
Add the shrimp stock to the pan in which you sauteed the shrimp and add in the tom yum paste and bring to a boil.
Add lime juice and fish sauce to taste.
Add in the mushrooms,tomatoes ,cilantro leaves,chillies,and spring onions and the sauteed shrimp.
Bring to a simmer and turn the flame off.
Serve hot with extra lime juice,fish sauce and cilantro .

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