Lemongrass & Seafood Soup (Tom Yum Goong)

Name: Lemongrass & Seafood Soup (Tom Yum Goong)
Ingredients: 4 cloves garlic; 2 green serrano chilies, seeded and chopped; 3 tablespoon cilantro stems; 1 1/2 teaspoon black peppercorns, coarsely ground; 2 pound clams; 1 pound shrimp; 8-10 fresh shiitake mushrooms, stems removed and thinly sliced; 3 lemongrass stalks, trimmed and crushed; 4 fresh galangal slices, 1/4-inch thick, peeled and smashed; 4 shallots, thinly sliced; 8 cup low sodium chicken broth; 5 kaffir lime leaves, shredded; 2 tablespoon lime juice; 1/4 cup fish sauce; 1 tablespoon chopped palm sugar; 2 tablespoon canola oil; 1/4 cup thai basil, shredded; 1/4 cup fresh cilantro

Farina Kingsley|June 22, 2012 1:03 pm EST

4 (1 ratings)

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Authentically prepared with seafood, this wonderful soup is loaded with aromatics and seasoned with lime and fish sauce. It is a perfect blend of salty, sweet and sour to soothe whatever ails you.

Servings

4

Ingredients

4 cloves garlic
2 green serrano chilies, seeded and chopped
3 tablespoon cilantro stems
1 1/2 teaspoon black peppercorns, coarsely ground
2 pound clams
1 pound shrimp
8-10 fresh shiitake mushrooms, stems removed and thinly sliced
3 lemongrass stalks, trimmed and crushed
4 fresh galangal slices, 1/4-inch thick, peeled and smashed
4 shallots, thinly sliced
8 cup low sodium chicken broth
5 kaffir lime leaves, shredded
2 tablespoon lime juice
1/4 cup fish sauce
1 tablespoon chopped palm sugar
2 tablespoon canola oil
1/4 cup thai basil, shredded
1/4 cup fresh cilantro

Directions

Using a mortar and pestle or mini-food processor, grind the ingredients for the aromatic paste with 1 tablespoon of water until smooth and set aside.
In a stock pot over high heat, heat the canola oil, add mushrooms and saute until they begin to brown, about 2 minutes. Stir in lemongrass, galangal slices, and shallots and sauté until fragrant, about 2 minutes longer.
Pour in the broth and bring to a boil. Reduce heat to medium, stir in thearomatic paste, and simmer 3-4 minutes. Add the kaffir lime leaves, fish sauce, lime juice, palm sugar, and stir to mix well. Simmer soup for 5 minutes to allow flavors to develop.
In a separate pan, heat 2 cups water to a simmer and cook the clams until they open, then remove from heat. Discard the cooking liquid and any unopened clams. Set aside.
Just before serving, stir in the shrimp. As soon as they begin to turn pink and opaque, after about 3 minutes, remove the soup from heat. Add in the cooked clams and heat through. Ladle the soup into warm bowls, garnish with the fresh herbs and serve immediately.