Tom Yam soup from Elena Suprun

Tom Yam soup from Elena Suprun

Ingredients

• Raw large shrimps - 1 kg
• Chicken broth - 2 l
• Small shallots - 3 pieces
• Chili pepper - 1-2 pieces
• Lime - 1 pc
• Lemongrass stem - 2 pcs
• Shiitake mushroom - 2 pieces
• Galangal root - 1 piece
• Sugar - 1 tbsp. l.
• Fish sauce - 2 tbsp. l.
• Tamarind paste - 1 tbsp l.
• Kaffir lime - 3-4 leaves
• Garlic - 1 clove
• Cilantro
• Green onions

Directions

1. Peel the shrimp, shells and heads, pour the chicken broth, bring to a boil and turn off the heat. Strain the broth.
2. Step 2
3. Finely chop the shallots and chili peppers. Fry them together in a skillet in a minimum amount of vegetable oil, adding sugar and fish sauce.
4. Step 3
5. Bring the broth to a boil, put the contents of the pan in it, add the zest and lime juice, as well as the tamarind paste. Chop lemongrass stems, shiitake mushrooms, half-palm-sized galangal root, kaffir lime leaves and a clove of garlic, add to the broth. Add the peeled shrimp, bring to a boil - and the soup is ready.
6. Pour the soup into bowls, add chopped cilantro and long green onions. You can add coconut milk to soften the heat.