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Tom Yum Goong (Soupe de Crevettes aigre-douce)

Serves : 4 people

Preparation : 30 minutes

Cooking : 15 minutes

Ingredients

8 raw shrimp "Gambas" type, medium or large size
7 ¾ oz of button mushrooms a beautiful mushroom / person
2 lemongrass
6 kaffir lime leaves
2 galangal
1 fish sauce or nuoc mam
1 lime for the juice
2 tomatoes
16 fresh cilantro
4 spring onions
1 Thai chili paste For a "moderately" spicy soup, reduce the amount if necessary
4 coconut milk
2 chili peppers For a "moderately" spicy soup, reduce the amount if necessary
1 water or chicken broth

Instructions

Preparing the condiments

Slice the lemongrass into thin rounds, tear the lime leaves in half lengthwise, and remove the central vein. Fold them to release their aroma.
Remove the stems from the chili peppers, cut them in half, and remove the seeds (unless you like it very spicy). Peel the galangal and slice it into thin strips.

Preparing the vegetables

Meanwhile, cut the mushrooms into pieces and the tomatoes into wedges. Remove the seeds.
Chop the onions and cilantro leaves. Set aside.

Preparing the shrimp

Peel the shrimp, leaving the tails on for presentation (it also makes them easier to hold).
Remove the "vein" along the back of the shrimp by splitting it in half.

Baking and assembly

Bring the water or broth to a simmer in a Dutch oven or wok, then add the seasonings you’ve prepared. Simmer for about 3 minutes.
Add the mushrooms and tomatoes to the casserole dish and cook over medium-high heat for another 5 minutes.
Add the shrimp and cook for another 5 minutes.
Add the coconut milk, lemon juice, fish sauce, and chili paste

Baking and Assembly

Serve hot and garnish each bowl with cilantro leaves and chopped onions.