Tom Yum Soup with Shrimp
- 3/4 lbs Large shrimp in the shell
- 2 T Canola oil
- 4 Lemongrass stalks, center white part only, smashed and cut into 2” lengths
- 6 Slices of fresh ginger
- 2–3 Thai chilies or serrano chiles, seeded and cut in half crosswise
- 6 C of chicken or vegetable broth
- 8 Kaffir lime leaves, spines removed
- 1–2 T Roasted red chile paste
- 1 C (7oz) drained, canned straw mushrooms
- 1 C (7oz) drained, sliced bamboo shoots
- 3 T Asian fish sauce
- 1/4 C (2oz) fresh lime juice
- 1–2 fresh red chiles, sliced
- 1/4 C Cilantro leaves
- Peel and de-vein the shrimp, reserving the shells. Rinse the shrimp.
- 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.
- Add the lemongrass, ginger, green chilies, broth, 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 blend flavors.
- Pour the broth through a sieve placed over a clean pot.
- Discard the contents of the sieve. Can be made ahead to this point, continue steps below when ready to serve.
- 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.
- Cook until the shrimp turn pink and opaque, 1-2 minutes.
- Season with the fish sauce and lime juice. Serve garnished with the red chili slices and cilantro leaves.