Tom Yum Soup with Shrimp, Lime and Chili

Tom Yum is a soup that awakens all taste buds at once. It's sour from lime, fiery from chili, salty from fish sauce, and perfumed with lemongrass and kaffir lime leaves - all in a clear, vibrant broth. Despite its intense flavor, it's quick to prepare, and the succulent shrimp only need to turn pink. A bowl of Tom Yum is like a small reset for the palate, and it tastes as if it has been simmering all day.

• Cuisine: Thai
• Time: 25 minutes
• Servings: 4 people
• Difficulty: Easy

Instructions

1. Peel the shrimp, but save the shells. Briefly sauté the shells in a little oil and boil them with the broth for extra depth, then strain them out.
2. Bring the broth to a boil with crushed lemongrass, galangal slices, and kaffir lime leaves, and let it simmer for a few minutes.
3. Stir the tom yum paste into the soup until dissolved.
4. Add the mushrooms and let them cook for a couple of minutes.
5. Add the shrimp and let them just turn pink and heat through - turn down the heat so they don't become tough.
6. Remove the pot from the heat and season with fish sauce and fresh lime juice.
7. Stir in chopped fresh chili to taste.
8. Serve piping hot with a sprinkle of fresh coriander and a lime wedge on the side.

Tips

• A true Tom Yum should taste both sour, spicy, and aromatic - adjust lime and chili until the balance hits you.
• Add the lime juice only at the very end, after removing the pot from the heat, so the freshness doesn't boil away.
• Turn down the heat when the shrimp are in, so they don't become tough and rubbery.
• If you want Tom Yum Nam Khon, stir in a splash of coconut milk or evaporated milk for a creamy version.