Tom Yum Goong (Thai Hot-And-Sour Shrimp Soup)

Let's Cook

1. Step 1.

   Rinse: 1 ¼ pounds large (16⁄20) shell-on shrimp (preferably head-on)

2. Step 2.

   Peel and devein them, collecting the shells, tails, and any heads in a soup pot. Transfer the shrimp to a bowl and set aside. Add to the pot: 5 cups water

3. Step 3.

   Bring to a boil, then reduce the heat to a simmer, cover, and cook for 20 minutes. Strain the liquid into a bowl, pressing on the shells to extract all the juices. Discard the shells. Return the stock to the pot and add: 1 lemongrass stalk, trimmed and bruised; 1 small onion or shallot, thinly sliced; 1-inch piece galangal or ginger, peeled and thinly sliced; 4 ounces oyster mushrooms, sliced, or 6 ounces shiitake mushrooms, stems removed and caps sliced; 5 makrut lime leaves; ½ teaspoon Thai fried chili paste, or 4 to 6 dried bird’s eye chiles, stemmed and lightly crushed; 2 teaspoons sugar

4. Step 4.

   Bring to a simmer and cook, covered, for 10 minutes. Add the peeled shrimp, return to a simmer, and just cook them through, about 5 minutes. Add: ¼ to ⅓ cup lime juice, to taste; 2 to 3 tablespoons fish sauce, to taste

5. Step 5.

   Serve garnished with: Chopped cilantro; Lime wedges