Tom Yum Goong Nam Kon
Ingredients: head-on, shell-on shrimp, water, lemongrass, galangal, kaffir lime leaves · 45 min cook time · 400kcal · ₩16,900
Ingredients
300g head-on, shell-on shrimp, 1L water, 2stalks lemongrass, 50g galangal, 4leaves kaffir lime leaves, 2ea chilies, 100ml evaporated milk, 100g mushrooms (beech/shimeji), 2tbsp fish sauce, 1tbsp Thai chili paste (chili jam)
Instructions
1. Remove the heads from the shrimp and place them in a stockpot. Devein the shrimp using a toothpick at the second joint, then peel and add the shells to the stockpot. Set the shrimp meat aside.
2. Sauté the shrimp heads and shells in the stockpot until residual water evaporates and the shrimp tomalley starts to brown and caramelize, adding a toasty flavor.
3. Deglaze the pot with water, scraping off any browned bits from the bottom. Let the shrimp stock simmer for 15-20 minutes.
4. Prepare the Tom Yum herbs: trim the bottom half of lemongrass, crush it to release aromatics. Slice galangal. Tear kaffir lime leaves to release their aroma.
5. Lightly pound the chilies in a mortar and pestle or finely chop them to release flavor without creating large chunks.
6. Once the shrimp stock has simmered, fish out all the shrimp heads and shells. Add the prepared lemongrass, galangal, kaffir lime leaves, and chilies to the broth. Simmer for about 5 minutes.
7. Pour evaporated milk into the simmering broth, stirring until it turns a creamy orange color.
8. Add the mushrooms to the soup and cook for about 1 minute.
9. Add fish sauce and Thai chili paste (chili jam) to the soup. Stir to combine and dissolve the chili paste.
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