Shrimp Thai Hot-and-Sour Soup Recipe

                                            Shrimp Thai Hot-and-Sour Soup Recipe

Shrimp Thai Hot-and-Sour Soup Recipe

T HIS IS AN EASY version of tomm yumm goong, a Thai soup that’s made all across Southeast Asia in spicier and milder variations. You can add more chiles to the soup, but be warned: it will become super-hot. For a quick meal, this dish would be good with Shrimp Thai Sticky Rice (page 210), or with a flavorful salad of sliced seeded papaya and cucumber in a light vinaigrette. MAKES 4 TO 6 SERVINGS
1 tablespoon peanut oil
3 stalks lemongrass, bruised with the side of a chef’s knife or with a small pot
1 pound medium shrimp (35 to 40 per pound), peeled and deveined, shells reserved
6 cups fish stock, or 3 cups chicken stock plus 3 cups clam juice
3 serrano chiles, seeded and thinly sliced
Grated zest of 1 lime
2 cups canned straw mushrooms, drained
3 tablespoons fish sauce
1⁄4 cup fresh lime juice
1⁄4 cup chopped cilantro
1.
Place a large pot over medium heat and heat it until it is hot but not smoking. Add the peanut oil and swirl it around the pot. Add the bruised lemongrass and the reserved shrimp shells and stir until the shells turn pink, about 2 minutes.
2.
Add the stock and bring to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
3.
Strain the soup into a second large pot. Place the pot over high heat, add the chiles and lime zest, and bring back to a boil.
4.
Reduce the heat to low, cover, and simmer the soup for 15 minutes. (The soup can be prepared to this point up to 24 hours ahead of time and kept covered in the refrigerator. Bring back to a simmer before continuing.)
5.
Add the shrimp and mushrooms; cook until the shrimp are pink and firm, about 3 minutes. Remove the pot from the heat, stir in the fish sauce, lime juice, and cilantro. Serve immediately.Shrimp Thai Hot-and-Sour Soup Recipe