Once upon a time when I was working at the Thai restaurant, the cook shared this secret with me. She put fresh shrimps in the serving bowl, and pour the hot soup into the bowl; by the time, I carried that soup to the customer’s table (which was within 2 minutes), shrimps would be done cooking and ready to be eaten. (Yes, you guess it, I was a waitress.)
I also want to let you know that you don’t need to take this measurements precisely; we (Thai people) don’t measure precisely when we cook. We taste and adjust according to our taste bud. So feel free to put more or less chili paste with soya bean oil, fish sauce and lime juice as you wish.
I love this soup because it is so easy to make, and it usually lasts a couple of days; I keep adding mushroom and shrimps to the soup. If you want to make it extra spicy, bruise a couple Thai chiles, and add to the broth. Happy eating.
Shrimp or Chicken Tom Yun Soup
- 64 oz. low sodium chicken broth plus more for cleaning mushroom
- 2 lemongrass, see note on how to prepare lemongrass
- 100g. galangal, cut into quarter-inch-thick slices
- 150g. young ginger, cut into quarter-inch-thick slices
- 150g. Bunashimeji (Beech mushrooms)
- 150g. Seafood mushrooms
- 150g. Shitaki mushrooms
- 300g. brussels sprouts (option), clean & cut in half
- 1/2 lb. fresh shrimps (peeled & deveined)
- 4-5 tablespoons Chili paste with soya bean oil
- 1-2 tablespoons fish sauce
- 3-4 tablespoons fresh lime juice
- cilantro (option)
Clean all mushrooms in a bowl of chicken broth, then discard the chicken broth.
In a big pot, add 64 oz. low sodium chicken broth, lemongrass, galangal, and young ginger and simmer over medium heat for 20-30 minutes. Discard lemongrass, galangal, and young ginger after that. (You can definitely leave them in the pot if you prefer.)
Adjust to medium-high heat, add Chili paste with soya bean oil, fish sauce and lime juice to your liking.
(If you want to add chicken instead of shrimp, you will need to add chicken after the broth has been seasoned and cook for 5-10 minutes; after that, you can add vegetable.)
Add brussels sprouts and all mushrooms to the pot, cover for 5-10 minutes.
Add shrimps to the hot soup just minutes before serving. Top with cilantro. Serve hot.
Note: for lemongrass, peeled off until you get to tender inner stalk and bruise it a little bit. See here for more info.
I cleaned mushrooms in a bowl of chicken broth because mushrooms adsorb liquid easily; mushrooms will only get tastier by cleaning them with chicken broth.