Shrimp Soup (Tom Yum Gung)

Ingredients

• 250 g shrimp (raw, unpeeled)
• 2 stalks lemongrass
• 5 black peppercorns
• 0.5 tbsp rapeseed oil
• 20 g galangal or ginger (1 piece)
• 1 Lime
• 2 small red chilies
• 4 tbsp Thai fish sauce
• 0.5 tsp coconut palm sugar
• 100 g small mushrooms
• 1 Spring onion
• 0.5 bunch coriander
• Salt

Instructions

1. 1.

   Peel the shrimp except for the tail end (keep shells).

2. 2.

   Make a shallow cut along the back of each shrimp and remove the black digestive strands.

3. 3.

   Rinse shrimp briefly, pat dry with paper towels, and cut into thirds. Cover and refrigerate. Wash and drain the shrimp shells.

4. 4.

   Wash and trim lemongrass; cut one stalk into ~3 cm pieces and flatten slightly with a heavy knife or rolling pin. Crush peppercorns as well.

5. 5.

   Roast shrimp shells in hot oil for 3 minutes until fragrant. Add lemongrass pieces, crushed peppercorns, and 1 l water. Bring to a boil, then cover and simmer on low heat for 15 minutes.

6. 6.

   Meanwhile, peel the galangal or ginger root and slice thinly.

7. 7.

   Cut the lower thicker part of the remaining lemongrass into thin rings.

8. 8.

   Wash lime hot, dry rub, halve, and juice. Trim chilies, wash, cut lengthwise, optionally deseed and finely chop. Mix with 4 tbsp lime juice, fish sauce, and coconut palm sugar.

9. 9.

   Gently wipe mushrooms with damp paper towel, trim stems, and quarter the caps.

10. 10.

    Strain shrimp stock through a fine sieve into a bowl; return stock to pot, add sliced lemongrass and galangal or ginger, and bring to a boil again.

11. 11.

    Add shrimp and mushrooms, cover, and simmer on low heat for 3 minutes.

12. 12.

    Meanwhile, trim spring onion, wash, and slice into very thin rings. Wash coriander, shake dry, and pluck leaves.

13. 13.

    Add lime-chili mixture and spring onion rings to the soup. Season with salt and sprinkle with coriander.

14. 14.