Tom Yum Soup with Shrimp




  1. Peel and de-vein the shrimp, reserving the shells. Rinse the shrimp.
  2. In a large, heavy pot, warm the oil over med-high heat. Add the shrimp shells and fry, stirring, until they turn bright orange, about 1 minute.
  3. Add the lemongrass, ginger, green chilies, broth, and 4 of the lime leaves.
  4. Raise the heat to high and bring to a boil. Reduce the heat to medium and simmer, uncovered, for 15 minutes to blend flavors.
  5. Pour the broth through a sieve placed over a clean pot.
  6. Discard the contents of the sieve. Can be made ahead to this point, continue steps below when ready to serve.
  7. Add the chili paste to taste, the mushrooms, and bamboo shoots, stir well, and bring to a boil over medium heat. Add the shrimp and the remaining 4 lime leaves.
  8. Cook until the shrimp turn pink and opaque, 1-2 minutes.
  9. Season with the fish sauce and lime juice. Serve garnished with the red chili slices and cilantro leaves.


Adapted From Soup of The Day-William Sonoma