Hot and Sour Shrimp Soup (Tom Yum Kung)

Name: Slow Cooker Hot and Sour Shrimp Soup (Tom Yum Kung)
Cook time: 10 minutes
Total time: 6 hours on low, 2 hours on high
Yield: Serves 4–6
Ingredients: 6 cups chicken stock; 1 stalk lemongrass, trimmed and cut into thin slices; Rind of 1 key lime; 2 tablespoons store-bought Tom Yum paste (Thai chile-tamarind paste); 1 cup quartered button mushrooms; 3 to 5 Thai chiles, thinly sliced; 1 pound medium shrimp; 1/4 cup fish sauce; 1/2 cup freshly squeezed lime juice; 1/4 cup palm sugar; Cilantro, for garnish

January 30, 2016

Tom Yum is made so many different ways that no two batches are really ever alike. Simultaneously spicy, tart, and sweet, this soup grows on you the more you eat it. Try it along with rice to cut some of the heat, or eat it throughout a meal for a welcome contrast.

Serving Tip

A common seasoning used in Thai cuisine, lemongrass is meant to add flavor. It shouldn't be eaten by itself. If you are having guests, be sure to inform them of this, as the pieces can be quite rough on the throat if swallowed.

Recipe information

Total Time
6 hours on low, 2 hours on high
Yield
Serves 4–6

Ingredients

6 cups chicken stock

1 stalk lemongrass, trimmed and cut into thin slices

Rind of 1 key lime

2 tablespoons store-bought Tom Yum paste (Thai chile-tamarind paste)

1 cup quartered button mushrooms

3 to 5 Thai chiles, thinly sliced

1 pound medium shrimp

1/4 cup fish sauce

1/2 cup freshly squeezed lime juice

1/4 cup palm sugar

Cilantro, for garnish

Preparation

Step 1
In the slow cooker, stir together the chicken stock, lemongrass, lime rind, Tom Yum paste, mushrooms, and Thai chiles.
Step 2
Cook on low for 6 hours, or on high for 2 hours.
Step 3
Adjust the heat to high, and add the shrimp, fish sauce, lime juice, and palm sugar, and cook for 10 minutes more, or until the shrimp are uniformly pink.
Step 4
Ladle the soup into a tureen or individual bowls, garnish with the cilantro, and serve.