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3/4 lb (375g) large shrimp (prawns) in the
shell
2 tbsp vegetable oil
4 lemongrass stalks, tender midsection only,
smashed and cut into 2-inch (5 cm) lengths
6 slices fresh galangal or 3 slices dried
galangal
6 green Thai chiles or 8 green serrano
chiles, cut in half crosswise
6 cups (48 fl oz / 1.5 liter) chicken stock
8 kaffir lime leaves, spines removed
1-2 tbsp roasted
chile paste, or to taste
1 cup (7 oz / 220g) drained canned straw
mushrooms
4-inch (10-cm) piece bamboo shoot, thinly
sliced
3 tbsp fish sauce, or to taste
1/4 cup (2 fl oz / 60ml) fresh lime juice,
or to taste 1 fresh red chile, sliced into rounds
1/4 cup (1/4 oz / 7g) fresh coriander
(cilantro) leaves |
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Method :
- Peel and devein the shrimp, reserving
the shells. Rinse the shrimp and set aside.
- In a large saucepan over medium-high
heat, warm the vegetable oil. When the oil is hot, add the shrimp shells
and fry them, stirring, until they turn bright orange, about 1 minute.
Toss in the lemongrass, galangal, green chiles, chicken stock, and 4 of
the lime leaves. Raise the heat to high and bring to a boil. Reduce the
heat to medium and simmer, uncovered, for 15 minutes to develop the
flavors. Remove from the heat and pour the stock through a sieve placed
over a clean saucepan. Discard the contents of the sieve.
- Add the chile paste, straw mushrooms,
and sliced bamboo shoot to the saucepan, stir well, and bring to a boil
over medium heat. When it is boiling, add the shrimp and the remaining 4
lime leaves and cook until the shrimp turn bright orange-pink, 1-2
minutes. Season with the fish sauce and lime juice, then taste and
adjust the seasoning.
- Ladle the soup into warmed bowls and
garnish with the red chile slices and coriander leaves.
Serves 6
Note - In Thailand, Tom Yum Goong
is often served in a round metal urn shaped like a bundt cake pan. The
urn rests atop a brazier and has a cone-shaped chimney extending from
the center. My first taste of this aromatic soup was a rustic village
version: large, sweet, succulent shrimp were surrounded by a thick seas
of crushed pieces of lemongrass and galangal, chiles and kaffir lime
leaves. I had to burrow my spoon through the water jungle of ingredients
for a taste of the delicious broth. Although most restaurants serve the
broth strained, rejecting the home-style presentation, I still carry the
imprint of that simple, yet extra-ordinary soup in my memory whenever I
sit down to a bowl of Tom Yum Goong.
Lemongrass carries a wonderful citrusy
scent that, along with the kaffir lime leaves, beautifully balances the
heat of the roasted chile paste in this signature Thai preparation.
Related to the equally lemony citronella, lemongrass is one of the
ingredients that give Thai dishes their characteristic aromatic quality.
An added benefit: Thai cooks believe lemongrass combats head colds,
making this sour, sharp soup a curative as well.
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