Thai Shrimp Soup - Tom Yum Goong Nam Sai

Steps

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1. 1
   Prepare the aromatics: galangal, lemongrass, and kaffir lime leaves are essential Thai flavoring herbs. Slice the galangal. For the lemongrass, remove the outer layer, then gently bruise with a mortar and pestle (or the back of a knife) to release the essential oils. Use only the middle part of the stalk, avoiding the bottom to prevent bitterness. Slice diagonally and set aside.
   ≈0:24
2. 2
   Pour the unsalted chicken broth into a pot and bring to a boil. Add the sliced lemongrass, large chunks of shallot, and galangal slices, allowing the broth to absorb the aromatics.
   ≈2:39
3. 3
   Once the broth is partially boiling, add large chunks of roma tomato. Gently bruise the Thai chillies with a mortar and pestle (or back of a knife) to release flavor without crushing them too fine, then add to the pot.
   ≈3:46
4. 4
   When the broth comes to a full boil again, add white mushrooms cut into quarters. Hand-tear the kaffir lime leaves and add them to open up their flavor. Season with salt.
   ≈5:18
5. 5
   Add the shrimp to the pot and cook until just cooked through, being careful not to overcook as they cook quickly.
   ≈6:10
6. 6
   Prepare individual bowls with fish sauce and lime juice at the bottom (do not add these to the broth while cooking as they will become bitter). This traditional Thai method allows for seasoning to be adjusted to taste just before serving.
   ≈6:30
7. 7
   Pour the hot soup and all ingredients into the prepared bowls and stir well to combine the fish sauce and lime juice with the broth.
   ≈7:26
8. 8
   Garnish with chopped cilantro and reserved kaffir lime leaves. Taste the soup and adjust the spice and sour level by adding more lime juice if desired.
   ≈7:51