Hot & Sour Thai Shrimp Soup (Tom Yum Koong)

Serves 6


1 tablespoon coconut oil
1 tablespoon sesame oil
1 tablespoon grapeseed oil
¼ cup lemon grass bulb, chopped & smashed
3 kfir lime leaves, crinkled (optional)
1 tablespoon galangal root, peeled and chopped fine (optional)
1 tablespoon ginger, peeled and chopped fine
1 tablespoon coriander root, chopped fine (optional)
1 tablespoon red chili paste
1 tablespoon brown sugar
12 medium prawns or shrimp, peeled and tails removed
1 tablespoon fish sauce
2 tablespoons lime juice
1-2 Thai chilies, sliced
1 cup tomatoes, chopped
4 cups chicken broth
½ cup straw mushrooms
5 green onions, thinly sliced
¼ cup cilantro, chopped fine


Heat a large heavy bottom soup pan to high heat and add oils. Add the lemongrass, lime leaves, galangal, ginger, coriander root and cook until beginning to brown. Turn the heat to medium high and add red chili paste and sugar and mix well. Add the srimp and cook a bit tossing into the mixture. Remove the shrimp from the pan when cooked, after about 15 minutes max. Add the lime juice, chilies and tomatoes and broth and bring to a boil. Reduce heat and allow to simmer for about 15 minutes. Add in the mushrooms and the shrimp and cook for another 5 minutes. Garnish with cilantro and green onions.