HOT AND SOUR SHRIMP SOUP (TOM YUM KUNG)
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.
Categories Slow Cooker Shrimp Chile Lemongrass Soup/Stew Mushroom Shellfish Lime Juice Dinner
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- In the slow cooker, stir together the chicken stock, lemongrass, lime rind, Tom Yum paste, mushrooms, and Thai chiles.
- Cook on low for 6 hours, or on high for 2 hours.
- 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.
- Ladle the soup into a tureen or individual bowls, garnish with the cilantro, and serve.
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