Friday, April 21, 2017

Thai Tom Yum Goong - Hot & Sour Shrimp Soup

Thai Hot & Sour Soup

Bowl of Tom Yum
The inspiration for this soup came from a friend on Facebook asking for a Hot & Sour Soup recipe which led me to Closet Cooking. We had it for lunch for lunch today which along with an egg roll each, made for a filling and satisying meal. Because some of the ingredients were missing from my pantry, I had to make some modifications so I've described, below, what I did to reproduce the recipe.

The hot part of this soup came from a combination of minced green chilies and gochujang, a Korean chili paste that I love! The sour aspect came simply from the juice of one lime. I dropped the squeezed out rinds of lime into the soup and fished them out before serving. This made up for the absence of lemon grass. 

Ingredients:

3 cups chicken broth
3 cups water
4 kaffir lime leaves, chiffonaded
2 green chilies, minced
1 tsp. Gochujang/Korean chili paste
1 Tbsp. ginger paste
1 lime, juiced
2 Tbsp. fish sauce
1 tsp. palm or brown sugar
1 lb. shrimp, peeled and deveined
1/2 cup tofu, sliced
4 oz. shiitake mushrooms (optional)
1 handful baby spinach
2 green onions, sliced thinly
cilantro to taste, sliced thinly



Directions:
  1. Bring broth and water to a boil over medium-high heat along with next 7 ingredients.
  2. Lower heat to medium, add tofu and mushrooms; simmer for 3 minutes.
  3. Add shrimp and spinach last and simmer just until they turn pink.
  4. Adjust salty, sour and heat to taste.
  5. Garnish with shallots and cilantro before serving.

2 comments:

  1. Hi Chumkie, I love this soup but imagined it had garlic in it so I couldn't have it ... but your version doesn't seem to. cheers from Carole's chatter

    ReplyDelete

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