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Per serving
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- 1
Build the aromatic broth
This is a Thai classic in the tom yum family — the whole thing turns on getting the aromatics right. Chop 1 medium onion and saute it in the olive oil in a Dutch oven until tender. Add the chicken broth, water, brown sugar, 1 tablespoon minced fresh ginger, fish sauce and red curry paste. Bruise 1 stalk of lemongrass with the back of a knife to release its oils and drop it in whole. Bring to a boil — your kitchen should already smell incredible.
- 2
Cook the shrimp and edamame
Reduce the heat to a simmer. Carefully stir in 1 pound of peeled and deveined large shrimp along with the frozen shelled edamame. Cook uncovered for 5 to 6 minutes, just until the shrimp turn pink and curl — don't walk away, overcooked shrimp go rubbery fast.
- 3
Finish bright and fresh
Stir in the light coconut milk, drained baby corn (cut in half), bamboo shoots, julienned fresh basil, minced cilantro, lime juice, lime zest and curry powder. Heat through for a couple of minutes. Fish out and discard the lemongrass stalk before serving. That hit of lime and herbs at the end is what makes it sing — taste and add a little more fish sauce or lime if you want it sharper.
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Thai Shrimp Soup (Tom Yum Style)
Created by: SpiceRouteCooks
Ingredients
- 1 onion
- 1 tbsp olive oil
- 3 cup chicken broth
- 1 cup water
- 1 tbsp brown sugar
- 1 tbsp ginger
- 1 tbsp fish sauce
- 1 tbsp red curry paste
- 1 lemongrass
- 1 lb shrimp
- 1 1/2 cup edamame
- 13 2/3 oz coconut milk
- 8 3/4 oz baby corn
- 1/2 cup bamboo shoots
- 1/4 cup basil
- 1/4 cup cilantro
- 2 tbsp lime juice
- 1 1/2 tsp lime zest
- 1 tsp curry powder
Instructions
- Build the aromatic brothThis is a Thai classic in the tom yum family — the whole thing turns on getting the aromatics right. Chop 1 medium onion and saute it in the olive oil in a Dutch oven until tender. Add the chicken broth, water, brown sugar, 1 tablespoon minced fresh ginger, fish sauce and red curry paste. Bruise 1 stalk of lemongrass with the back of a knife to release its oils and drop it in whole. Bring to a boil — your kitchen should already smell incredible.
- Cook the shrimp and edamameReduce the heat to a simmer. Carefully stir in 1 pound of peeled and deveined large shrimp along with the frozen shelled edamame. Cook uncovered for 5 to 6 minutes, just until the shrimp turn pink and curl — don't walk away, overcooked shrimp go rubbery fast.
- Finish bright and freshStir in the light coconut milk, drained baby corn (cut in half), bamboo shoots, julienned fresh basil, minced cilantro, lime juice, lime zest and curry powder. Heat through for a couple of minutes. Fish out and discard the lemongrass stalk before serving. That hit of lime and herbs at the end is what makes it sing — taste and add a little more fish sauce or lime if you want it sharper.