Tom Yum Kha shrimp Soup

By Cafe Delites · 45 min

Ingredients

Instructions

1. Peel the shrimp, removing shells and heads, and keep the heads and shells for the broth. Set the shrimp meat aside.
2. In a large pot, combine the shrimp heads and shells with the lemongrass, bird's eye chilies, garlic, kaffir lime leaves, galangal, chicken broth and water.
3. Bring to a boil, then lower the heat and simmer gently for 10 minutes.
4. Strain the broth through a fine strainer, discarding the solids and keeping only the liquid.
5. Return the strained broth to the pot, add the onion and mushrooms, and simmer for about 3 minutes.
6. Stir in the tomato wedges and cook for 1 more minute.
7. Add the shrimp meat and cook for 2 minutes, until pink and opaque.
8. Stir in the sugar, fish sauce, Thai roasted chili paste and coconut milk, then add the lime juice and simmer for 1 more minute.
9. Ladle into bowls, garnish with fresh coriander and serve hot.

Summarized from Cafe Delites's video. Watch it for the details.

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