High Fructose Corn Syrup Free Tom Yum Goong (Thai Hot and Sour Shrimp Soup)

Total time45 min

Prep time20 min

Cook time25 min

4.7

(22)

High Fructose Corn Syrup Free Tom Yum Goong (Thai Hot and Sour Shrimp Soup)

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Ingredients

4 servings

1 lb large shrimp (21–25 count), peeled and deveined, shells reserved
5 cups water
2 stalks lemongrass, cut into 2-inch pieces and bruised
1 oz fresh galangal (about 6 thin slices)
Chef's tip
Ginger is the closest stand-in - swap 1:1; the flavor is warmer and less piney.
6 fresh kaffir lime leaves, torn in half
4 cloves garlic, smashed
3–4 thai bird's eye chilies, halved (adjust to heat preference)
8 oz oyster mushrooms, torn into bite-sized pieces
2 medium roma tomatoes, cut into wedges
3 tbsp fish sauce, plus more to taste
3 tbsp fresh lime juice (from about 2 limes)
1 tsp sugar
2 tbsp nam prik pao (thai roasted chili paste)
¼ cup evaporated milk (optional)

For serving

¼ cup fresh cilantro leaves (optional)
2 green onions, thinly sliced (optional)
1 lime, cut into wedges (optional)

Instructions

1
Combine the reserved shrimp shells and 5 cups of water in a large saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain out and discard the shells, returning the shrimp stock to the saucepan.
2
Add the lemongrass, galangal, kaffir lime leaves, garlic, and bird's eye chilies to the shrimp stock. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 8–10 minutes, until the broth is deeply fragrant.

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