Tom Yum Kha Soup Recipe

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  Shrimp(567g)
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  Lemongrass, Fresh(45g)
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  Thai Chili Pepper
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  Garlic
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  Kaffir Lime Leaves, Fresh
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  Galangal, Fresh Root
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  Low Sodium Chicken Broth(240g)

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  5 cups water
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  Yellow Onion
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  Mushrooms, Oyster(227g)
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  Tomato
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  Sugar, Granulated White(10g)
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  Fish sauce(90g)
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  Lime Juice, Fresh(75g)
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  Cilantro, Fresh(120g)
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  Thai red curry paste(45g)
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  Coconut Milk, Full-Fat, Canned(160g)

Instructions

1. 1Peel and devein the shrimp, reserving heads and shells; set peeled shrimp aside.
2. 2In a large pot, combine the shrimp heads and shells, lemongrass (bruised), Thai chili peppers (halved), garlic (smashed), kaffir lime leaves, galangal root (sliced), chicken broth, and 2 cups water. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes until aromatic and flavorful. Strain through a fine-mesh sieve, discarding solids and keeping only the liquid.
3. 3Return the strained broth to the pot over medium-high heat. Add the onion (sliced into wedges) and oyster mushrooms (torn into bite-sized pieces). Simmer for 3 minutes until mushrooms begin to soften.
4. 4Stir in the tomato (cut into wedges) and cook for 1 minute over medium heat until just heated through.
5. 5Add the reserved shrimp meat and cook for 2–3 minutes over medium-high heat, stirring occasionally, until the shrimp turn pink and opaque with firm texture.
6. 6Stir in the Thai red curry paste, then add the coconut milk, fish sauce, sugar, and lime juice. Simmer for 1 minute over medium heat until the flavors meld, stirring to combine.
7. 7Ladle the soup evenly into 4 airtight containers while hot, filling to 3/4 capacity to allow for refrigeration. Cool to room temperature before sealing and storing.
8. 8Garnish with fresh cilantro just before serving.