Shrimp and Lemongrass Soup

Recipe by: Nancie McDermott | from Quick and Easy Thai: 70 Everyday Recipes

Cookstr

Course: Hot Appetizer

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Moderate

Photo by: Joseph De Leo

Although world-renowned as the fiery queen of Thai soups, tome yum is very much a quick and easy dish. You need the lemongrass, but you can still make a tasty tome yum without the galanga and wild lime leaves. The roasted chili paste fortifies the broth wonderfully, but it is not essential either. You can also make a rustic, northeastern Thai version of tome yum using chunks of catfish or salmon instead of shrimp, adding a generous handful of halved cherry tomatoes and a quintet of tiny Thai chilies, whole ones, stemmed and crushed lightly to release a little extra heat.

Yield: Serves 4 to 6

INGREDIENTS

3 tablespoons freshly squeezed lime juice
1 tablespoon thinly sliced fresh hot green chilies
2 green onions, very thinly sliced crosswise
6 wild lime leaves, torn or cut in quarters (optional)
2 tablespoons coarsely chopped fresh cilantro leaves
3 cups water, chicken broth, or shrimp stock
3 stalks fresh lemongrass, trimmed to 3-inch base and cut on the diagonal into l-inch lengths
5 slices galanga, fresh, frozen, or dried
½ pound medium shrimp, peeled and deveined
1 cup thinly sliced fresh mushrooms
2 tablespoons fish sauce
2 tablespoons roasted chili paste (nahm prik pao; optional)

Directions

In a large serving bowl combine the lime juice, chilies, green onions, and half the lime leaves, if using. Place this bowl by the stove, along with a small bowl containing the chopped cilantro.

In a medium saucepan, combine the water, lemongrass, galanga, and remaining lime leaves, if using. Bring to a boil over medium-high heat and cook for 3 to 4 minutes. Add the shrimp and mushrooms to the broth, and cook 2 to 3 minutes more, until the mushrooms are tender and the shrimp are cooked.

Stir in the fish sauce and roasted chili paste, if using, and remove from heat. Pour the hot soup over the lime juice and herbs in the serving bowl, and stir well. Sprinkle with the chopped cilantro and serve hot.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and using chicken stock.

Calories 105kcal (5%)

Calcium 39mg (4%)

Vitamin C 7mg (11%)

Vitamin A 28mcg RAE (1%)

Potassium 393mg

Magnesium 40mg

Protein 12g

Sugar 3g

Fiber 0g