Shrimp Tom Yum
Notes: At Noodle Planet in Los Angeles, thin rice noodles are added to this classic Thai hot-sour shrimp soup.
How to Make It
Step 1
1
Crush lemon grass slightly. Cut stalk into about 3-inch lengths.
Step 2
2
Slice chili crosswise into thin rings; discard stem.
Step 3
3
In a 3- to 4-quart pan, combine lemon grass, chili rings, galangal, lime leaves, and broth. Bring to a boil over high heat, cover, and simmer 15 to 20 minutes.
Step 4
4
Meanwhile, in a 6- to 8-quart pan, bring about 3 quarts water to a boil over high heat. Add noodles and cook, stirring occasionally, until barely tender to bite, 3 to 4 minutes. Drain well. Place noodles in 5 or 6 large soup bowls.
Step 5
5
With a slotted spoon, scoop lemon grass, chili rings, galangal, and lime leaves from broth and discard.
Step 6
6
Stir shrimp into broth and cook until they are opaque in thickest part (cut to test), 2 to 3 minutes. Transfer shrimp with a spoon onto noodles in bowls.
Step 7
7
To broth, add lime juice and fish sauce to taste. Ladle into bowls. Sprinkle with cilantro and onions. Add chili oil to taste.
Ingredients
1 stalk (12 to 16 in. long) peeled lemon grass or 3 strips (1/2 by 3 in. each) lemon peel (yellow part only)
1 or 2 fresh jalapeño chilies (2 oz. total)
6 slices (quarter-size) fresh or dried galangal or fresh ginger
4 fresh or dried kaffir lime leaves (optional)
2 1/2 quarts fat-skimmed chicken broth
1 pound dried rice noodles (mai fun, rice sticks, or rice vermicelli) or dried angel hair pasta
1 pound (30 to 35 per lb.) shrimp, shelled and deveined
1/4 cup lime juice
2 to 3 tablespoons Asian fish sauce (nuoc mam or nam pla)
1/2 cup fresh cilantro leaves
1/2 cup thinly sliced green onions
Chili oil
Directions
Step 1
1
Crush lemon grass slightly. Cut stalk into about 3-inch lengths.
Step 2
2
Slice chili crosswise into thin rings; discard stem.
Step 3
3
In a 3- to 4-quart pan, combine lemon grass, chili rings, galangal, lime leaves, and broth. Bring to a boil over high heat, cover, and simmer 15 to 20 minutes.
Step 4
4
Meanwhile, in a 6- to 8-quart pan, bring about 3 quarts water to a boil over high heat. Add noodles and cook, stirring occasionally, until barely tender to bite, 3 to 4 minutes. Drain well. Place noodles in 5 or 6 large soup bowls.
Step 5
5
With a slotted spoon, scoop lemon grass, chili rings, galangal, and lime leaves from broth and discard.
Step 6
6
Stir shrimp into broth and cook until they are opaque in thickest part (cut to test), 2 to 3 minutes. Transfer shrimp with a spoon onto noodles in bowls.
Step 7
7
To broth, add lime juice and fish sauce to taste. Ladle into bowls. Sprinkle with cilantro and onions. Add chili oil to taste.
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