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

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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.