Spicy Thai Shrimp Soup (Tom Yum Goong)
- Number of Servings: 4
Ingredients
1 1/2 pounds medium shrimp9 1/2 cups water, divided1/2 cup chopped peeled fresh galangal (about 2 ounces)1/2 cup (2-inch) pieces peeled fresh lemongrass (about 4 stalks)6 fresh or frozen kaffir lime leaves1/2 cup canned straw mushrooms, quartered2 tablespoons roasted red chili paste (such as Thai Kitchen)1 tablespoon fish sauce2 Thai chiles1/2 cup chopped green onions1/2 cup chopped fresh cilantro1 tablespoon fresh lime juice6 tablespoons chopped dry-roasted unsalted peanuts (optional)4 lime wedges 2 oz vermicelli
Peel and devein shrimp, reserving shells. Combine shrimp shells and 6 cups water in a Dutch oven; bring to a simmer. Cook 1 hour. Strain broth through a sieve into a bowl; discard solids. Combine broth and remaining 3 1/2 cups water in a large saucepan; bring to a boil. Add galangal, lemongrass, and kaffir lime leaves to pan; simmer 10 minutes. Strain broth mixture through a sieve into a bowl; discard solids. Return broth mixture to pan. Add mushrooms, chili paste, fish sauce, and chiles; bring to a boil. Stir in shrimp, green onions, cilantro, vermicelli; cook 3 minutes or until shrimp are done. Discard chiles. Stir in fresh lime juice. Ladle 2 cups soup into each of 4 bowls; sprinkle evenly with peanuts. Serve with lime wedges.
Number of Servings: 4
Recipe submitted by SparkPeople user JOYSTER912.
Number of Servings: 4
Recipe submitted by SparkPeople user JOYSTER912.
Nutritional Info Amount Per Serving
- Calories: 229.2
- Total Fat: 4.0 g
- Cholesterol: 224.9 mg
- Sodium: 989.2 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 11.6 g
- Protein: 34.1 g
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