Tom Yam Kum – spicy shrimp soup Madura style 'Mbak Mirna'

Ingredients for 4 servings:

• 48 mm-sized shrimp(s), fresh, with shell, length with head 8 – 10 cm
• 10 g galangal, fresh or frozen
• 15 g ginger, fresh or frozen
• 2 stalks of lemongrass
• 100 g mushrooms, fresh or from the can
• 4 kaffir lime leaves, fresh or frozen
• 6 tbsp coconut milk, creamy
• Oyster sauce, to taste
• Carcass(s) (shrimp carcasses) from the soup garnish
• 300 g water
• 2 tbsp rice wine (Arak masak)
• 4 tbsp fish sauce, light (kecup ikan)
• 2 tbsp oyster sauce (saus tiram)
• 5 g shrimp paste (terasi udang)
• 300 g stock (shrimp stock)
• 300 g water
• 20 g fish sauce, light (kecap ikan)
• 2 tbsp rice wine (Arak masak)
• 2 tbsp oyster sauce (saus tiram)
• 20 g tomato paste
• 4 m.-large tomato(s), fully ripe
• 8 onions, red, small
• 4 medium-sized garlic cloves, fresh (bawang putih)
• 4 Pepper, red, long (cabe besar merah)
• 2 small green chili peppers (cabe rawit hijau)
• 2 salami leaves, fresh or frozen
• 4 kaffir lime leaves, fresh or frozen
• 1 turmeric leaf, approx. 5 x 10 cm, fresh or frozen
• 2 lemons, the juice
• 20 g lemongrass, fresh or frozen
• 2 cardamom pods
• Coconut palm sugar
• Fish sauce, light (kecap ikan)
• Oyster sauce (saus tiram)
• some fresh coriander leaves, optional
• 4 kaffir lime leaves, fresh or frozen
• 4 small green chili peppers (cabe rawit hijau)
• n. B. flowers and leaves

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

A shrimp soup that tastes particularly delicious thanks to the spice leaves.

Rinse the fresh shrimp with cold water. Remove the head and chitinous shell. Leave the last segment, the tail, attached to the body. Set aside the shrimp heads and the chitinous shell with the legs (carcasses); do not discard them. Wash the tomatoes and cut them into small pieces. Trim the ends of the onions and garlic, peel them, and chop them finely. Wash the green chili, remove the stem, and halve them. Wash the red chili, leave them whole, and use them with the stem on. Wash the galangal and ginger root, peel them, and cut them into very thin slices. Wash the leaves and use them whole. Squeeze the juice from the two lemons, discarding the peels. Cut off the tough root stem of the lemongrass, remove the brown leaves, and wash the stalks. Remove any brown, green, or spotted outer leaves. Cut the white part of the stalks into thin slices. Use 20 grams of this for the broth. Use only the white part of two of the lemongrass stalks and divide them crosswise into 4 pieces, about 5 cm long. Make small crosswise incisions lengthwise. Cut the whole mushrooms into pieces. Simmer the shrimp carcasses with 300 g of water, the arak, the light fish sauce (kecap ikan), the oyster sauce, and the shrimp paste for 30 minutes to make a shrimp stock. Strain and discard any solids. Add 200 g of water and season with the oyster sauce. Now add all the remaining ingredients for the Tom Yam Kum broth and simmer for 45 minutes. Strain and discard the solids. Add the ingredients for the garnish, except the shrimp, to the cooked broth and simmer for 30 minutes. Season to taste with about 4 to 6 tablespoons of coconut milk and a little fish sauce. Add the shrimp just before serving; do not simmer them. As soon as they turn pink, divide the shrimp and broth, along with their ingredients, between the soup bowls. Now add the whole red chilies. Garnish attractively and serve. Serve with fresh baguette or fragrant Thai rice. Note: This soup originated in Thailand. Due to its balanced flavor and, despite its spiciness, has now conquered restaurants not only throughout Asia. Culinary wise, the island of Madura is known for its exceptional seasoning techniques. And so, I enjoyed the Tom Yam Kum soup there, at “Ibu Mirna,” the most. In traditional Indonesian cuisine, soups as a starter are essentially unknown. There are perhaps 10 dishes that could be considered soups, but in the truest sense, they are noodle dishes or vegetable side dishes with rice, served with a little more or less liquid. The most famous is bakso (pronounced baso), a glass noodle soup with rubbery dumplings, which is also offered lukewarm by street vendors at lunchtime. Well, with temperatures usually over 30 degrees Celsius outside, you really don’t need soup to warm you up.