Shrimp Soup Tom Yam

Shrimp Soup Tom Yam


400 ml chicken stock
2 lime leaves, chopped
5 cm piece of lemon sorghum, chopped finely
3 tbsp lemon juice
3 tbsp Thai fish sauce
2 small green chillies, peeled and finely chopped
1/2 tbsp sugar
8 small shiitake mushrooms, cut in half
450 g raw shrimp, peeled
cilantro for decoration

Tom Yum Sauce
4 tbsp vegetable oil
5 garlic cloves, finely chopped
1 shallot, chopped
2 large hot chilli, chopped
1 tbsp dried shrimp (optional)
1 tbsp Thai fish sauce
2 tbsp sugar

First make tom yum sauce. Heat the oil in a small pan and add the garlic. Fry for a few seconds. Take out with a spoon and set aside. Add shallots to the same oil and fry until brown and crisp. Get out and set aside. Add chilli and fry until they darken. Remove them from the oil and pat dry on a kitchen paper towel. Remove the pan from the stove, but do not pour oil.

Grind the dry shrimp in a food processor or coffee grinder, add the fried chilli, garlic and shallots. Grind all together until a homogeneous mass is formed. Transfer to a pan with stored oil, add the paste and fry. Add fish sauce and sugar. Remove from heat.

In a large saucepan, heat the broth and 2 tbsp tom yam sauce. Add lime leaves, lemon sorghum, lemon juice, fish sauce, chili and sugar. Cook for about 2 minutes.

Add mushrooms and shrimp to the soup, cook another 2-3 minutes until the shrimp is ready. Pour into warmed plates and serve immediately, garnished with cilantro.