Tom Yam Soup alla Beach Club

Ingredients for 2 servings:

• 12 shrimp(s), raw, peeled, without tail, approx. 18 cm, frozen
• 4 medium-sized garlic cloves
• 2 pinches of salt
• 1 tbsp, heaped egg white
• 1 tbsp cornstarch
• 40 g butter
• 150 g mushrooms, white
• 2 kaffir lime leaves
• 2 small chili peppers, red
• 6 stalk(s) lemongrass
• 2 garlic cloves
• 5 g ginger
• 10 g galangal
• 4 coriander roots
• 4 g shrimp paste, Asian
• 150 g water
• 100 g coconut water
• 4 tbsp fish sauce, light
• 100 g tomatoes, peeled (can)
• 60 g broth (pelati, can)
• 20 g crabs, dried, red, finely ground
• n. B. Fish sauce, light
• 2 leaves of Thai basil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

A shrimp soup with pelati, fresh mushrooms and lemongrass.

If a dark line appears on the back of the thawed shrimp, cut it with a knife and remove any gray-brown intestines. Rinse the shrimp, drain well, and pat dry. Squeeze the peeled garlic cloves. Mash with salt and a broad knife, then mix with the fresh egg white and cornstarch to make a marinade. Marinate the shrimp until ready to use. Set aside the butter for frying. Remove the stems from the cleaned mushrooms and cut them crosswise into approximately 2 cm long pieces. Slice the caps. Wash the kaffir lime leaves, pierce them with a fork, and use them whole. Set aside the washed chili peppers whole. Wash the fresh lemongrass, remove the tough stalk at the bottom, discard any brown or wilted leaves, and use only the white to light green parts. For 4 stalks, cut the bottom 10 cm crosswise into thin slices. Discard the rest. Cut off the bottom 10 cm of the remaining 2 stalks and gently crush the lower half with a hammer, leaving the stem intact. For the broth, peel and roughly chop the garlic, ginger, and galangal. Thoroughly wash and roughly chop the coriander roots. Remove the tomatoes from the can and drain well. Then use a mortar and pestle to roughly grind them into a pulp. Place the sliced ​​lemongrass in a blender along with the garlic, ginger, galangal, coriander roots, crumbled shrimp paste, water, coconut water, and fish sauce; blend at full speed until smooth. Place the pulp in a covered casserole dish along with the kaffir lime leaves, chilies, lemongrass stalks, tomato puree, tomato stock, and crab meal. Bring to a simmer with the lid on. Simmer for 15 minutes, then add the mushrooms. Season with fish sauce and simmer for another 10 minutes. Wash and set aside the Thai basil. Meanwhile, heat the butter in a pan. Over moderate heat, add the shrimp and cover each with the marinade. Once they have turned white on one side, flip them over and cook the other side in the same way. Do not let them brown! Transfer the shrimp and butter to serving bowls. Add the prepared broth, garnish with Thai basil, serve, and enjoy.