The weather is getting colder and colder so the hot and spicy soup is the good choice to warms up our body. Today I am going to show you how to make the hot spicy shrimp soup, Tom yum. It is very popular in Thailand as well as Cambodia. In this video I will show you a tip of making good shrimp stock and an easy trick to devein the shrimp. Let’s start!
Ingredients:
Shrimp
Mushroom
Onion
Shallot
Chili
Lemon grass, Galangal, Kaffir lime leaves
Chili paste
Tom yum soup
Milk
Lime/lemon
Basil, Saw tooth (For garnish)
Instruction:
*** Some instructions are in wrong order of what I done in the video. The purpose of changing the cooking step in my video, just to make it look more natural. But if you follow the instructions below, you will save a lot of time since you don’t have to wait for one step to be done to go up to the next step.
1. Grab and twist the head to take it out. Devein the shrimp and Peel the shell. To devein the shrimp, use tooth pick or needle to poke under the second joint under the vein and pull the vein out gently.
2. Throw the heads and shells into the stock pot, sauté them until you smell the shrimp barbecue fragrant, pour in the chicken stock or plain water, bring it to boil, add smash garlic and simmer for 15-20 minutes.
3. Smash the bottom part of lemongrass and cut them into chunk, thinly slice the galangal and roughly tear the kaffir lime leaves. Cut the shallot in half and roast them in fry pan to char.
4. After 20 minutes, remove the shells and heads. Bring the stock to boil and throw in lemongrass, galangal, kaffir lime leaves, the charred shallot and dried roasted chili. Simmer for 3-5 minutes to release all the herbs flavor.
5. Tear the mushrooms into pieces and chop the onion. Chop the basil and saw tooth.
*** After 3-5 minutes the stock is nicely simmer. *** (The herbs are not meant to be eaten, so you can leave them in or fish them out as you wish) (I leaved them in).
6. Pour the milk into stock. When the stock comes to boil, add mushroom and onion and cook for 1-2 minutes until the vegetables are done.
7. Seasons the soup with chili, salt, fish sauce, chili paste, tom yum soup and a little bit of sugar if needed to cut down the saltiness. Add the shrimp meat and cook for 30 seconds or 1 minute.
***The shrimp doesn’t take long to cook. Otherwise, it will lose the sweetness and softness.
8. Adjust the taste. If you’re happy with it, turn of the heat and let the soup cold down slightly. Add lemon juice while stirring so the soup will not curdle much
9. Stir in the basil and saw tooth. DONE!!! Enjoy~~~