Tom Yum Soup & Shrimp Stock

I was cleaning up the ole WordPress today and ran across this dusty draft in my backlog. How it is possible to forget such a yummy recipe – especially one that involves not one but two types of soup – is beyond me. Let’s remedy that, shall we?

templeofthai.com

This is 2-for-1 in that it is The Chef’s recipe for both Shrimp Stock and Tom Yum Soup. Usually, if you don’t have the time or patience to make your stock, you can buy it; but the ingredient list on this sucker makes me think you should go traditional or go home.

And I’d wager that the flavor will be well worth it. Tom Yum is spicy, brothy Asian goodness, and the longer it simmers and permeates your house, the better it will be when you finally slurp it down.

Shrimp Stock:
1 tablespoon of olive oil
shells from 1 1/2 pounds of shrimp (shrimp reserved)
1 red bell pepper, chopped
stems of 1 lb shiitake shrooms
2 lemongrass stalks, rough chopped
3 inch piece of ginger, rough chopped
2 celery stalks, rough chopped
1 onion, rough chopped
2 tsp of tomato paste
1/2 cup rice wine (mirin)
enough water to cover

  1. Add oil to stock pot. Add shrimp shells and cook them until pink.
  2. Add the rice wine.
  3. Add the rest of the ingredients and enough water to cover.  Simmer for about 45 minutes. Strain.

Tom Yum Soup:
1 tbsp peanut oil
1.5 lbs shrimp
2 tsp sesame oil
4 garlic cloves, minced
1 inch piece of ginger, chopped*
2 lemongrass stalks, chopped*
3 Thai chilies*
1/2 red onion, sliced thin
2 celery stalks, cut on the diagonal into 1-inch slices
1 tbsp chili powder
1 tbsp Thai fish sauce
1 lb mushrooms, sliced
8 cups shrimp stock
2 cups cilantro, no stems
1 lime, cut into quarters for garnish
cilantro for garnish

  1. Heat large pot over medium heat. Add peanut oil. Then add garlic, chiles, ginger, lemongrass, onions, celery, sesame oil, and chili powder.  Saute, stirring occasionally, until the onion softens, 5 to 10 minutes.
  2. Add shrimp, mushrooms, and stock. Cook for about 15 minutes.
  3. Add fish sauce and cilantro.
  4. *Remove lemongrass, ginger, and Thai chilies.
  5. Serve with lime wedges and cilantro sprigs. Add soy sauce if you need salt.

The Chef warns that you will definitely have leftover stock, so freeze it for next time, and your Tom will be Yum in no time.

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1 Comment

Filed under Asian food, Main Course, Soups

One response to “Tom Yum Soup & Shrimp Stock

  1. Tanya

    I love Tom Yum soup and am so excited to try this recipe!

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