Gamberetti Tom Yum is a variation of the famous Thai Tom Yum soup, featuring shrimp (gamberetti in Italian) as the main protein. This dish is a spicy and sour soup that combines the flavors of lemongrass, kaffir lime leaves, galangal, and chilies, with the rich taste of shrimp.
Ingredients:
- 300g (10.5 oz) shrimp, peeled and deveined
- 1.5 liters (6 cups) chicken or vegetable broth
- 2 stalks lemongrass, cut into 2-inch pieces and lightly smashed
- 3-4 kaffir lime leaves, torn into pieces
- 1-inch piece of galangal, sliced
- 3-4 Thai bird’s eye chilies, smashed (adjust to taste)
- 200g (7 oz) mushrooms, sliced (optional)
- 2-3 tomatoes, quartered
- 2-3 tablespoons fish sauce (adjust to taste)
- 1-2 tablespoons Thai chili paste (Nam Prik Pao)
- 2-3 tablespoons lime juice (adjust to taste)
- 1 tablespoon sugar (optional)
- Fresh cilantro, chopped for garnish
- 2-3 fresh Thai chilies, sliced (for garnish)
- Coconut milk or evaporated milk (optional, for a creamy version)
Instructions:
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Prepare the Broth:
- In a large pot, bring the chicken or vegetable broth to a boil.
- Add the lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies. Let the broth simmer for about 10-15 minutes to infuse the flavors.
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Add Vegetables and Shrimp:
- Add the mushrooms (if using) and tomatoes to the pot. Let them cook for about 3-4 minutes.
- Add the shrimp to the soup and cook for about 2-3 minutes until they turn pink and are fully cooked.
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Season the Soup:
- Stir in the fish sauce, Thai chili paste (Nam Prik Pao), and lime juice. Taste the soup and adjust the seasoning as needed. You can add more fish sauce for saltiness, lime juice for sourness, or chili paste for heat.
- If you prefer a creamy Tom Yum, add a splash of coconut milk or evaporated milk at this stage and stir well.
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Serve:
- Once the shrimp are cooked and the soup is well-seasoned, remove it from the heat.
- Serve the Tom Yum hot, garnished with chopped fresh cilantro and sliced fresh Thai chilies.
This Gamberetti Tom Yum soup is a perfect balance of spicy, sour, and savory flavors, and it's best enjoyed with steamed jasmine rice or on its own as a warming, flavorful soup.
