Tom Yum Goong Nam Sai – Thai Shrimp Soup
A clear, hot and sour Thai soup flavoured with lemongrass, galangal and makrut lime leaves.
Ingredients
- 1 litre stock shrimp, fish or vegetable
- 600 g whole raw shrimp entières
- 200 to 300 g of mushrooms (straw mushrooms, shimeji, oyster or button mushrooms)
- 4 cloves of garlic
- 4 shallots
- 8 cm of galangal
- 3 racines coriander roots (or stems without leaves)
- 6 à 8 feuilles kaffir lime leaves
- 4 stalks of lemongrass
- 5 à 10 bird chillies or to taste
- 3 small tomatoes
- 80 ml of fish sauce
- 60 ml of lime juice
- Fresh coriander leaves, chopped
Instructions
- Peel the shrimp, leaving the tails attached for presentation 🤩. Save the heads and shells to make the stock. Make a shallow cut along the back of each shrimp and remove the intestinal vein. Rinse well under running water and drain.
- Heat the stock. Add the peeled and crushed garlic, peeled and crushed shallots, scrubbed and thinly sliced galangal, finely chopped coriander roots and roughly torn makrut lime leaves. Add as many chillies as you like, sliced in half lengthways. Finally, add the crushed lemongrass stalks, cut into 2–3 cm pieces.
- Simmer for 10 minutes to allow the aromatics to flavour the stock. Add the fish sauce and the mushrooms, cut into large pieces, then cook for another 5 minutes.
- Add the shrimp and tomatoes, cut into wedges. As soon as the shrimp are cooked, turn off the heat.
- Add the lime juice and chopped coriander leaves after removing the pan from the heat.The soup should taste quite salty and distinctly sour. Add more fish sauce or lime juice if necessary.
- Serve with fragrant jasmine rice and a Thai omelette.
Notes
To make homemade shrimp stock:
Place 1 litre of water in a saucepan with the shrimp heads and shells. Add 3 crushed garlic cloves, 1 roughly chopped onion, a few slices of galangal, 2 crushed lemongrass stalks and 4–5 makrut lime leaves. Bring to the boil, then cook over medium heat for 15 minutes. Strain the stock, keeping only the fragrant liquid.
Place 1 litre of water in a saucepan with the shrimp heads and shells. Add 3 crushed garlic cloves, 1 roughly chopped onion, a few slices of galangal, 2 crushed lemongrass stalks and 4–5 makrut lime leaves. Bring to the boil, then cook over medium heat for 15 minutes. Strain the stock, keeping only the fragrant liquid.