Tom Yum Goong
A spicy and sour Thai soup with fresh shrimp, aromatic herbs, and a revitalizing citrus touch.
30 min1 servingMediumThai
123kcal / serving
15.4 gprotein
13.9 gcarbs
1.8 gfat
Ingredients
- 75 grams Shrimp
- ¼ liter Chicken or vegetable broth
- 1 stalks Lemongrass
- 1 pieces Galangal
- 2 units Kaffir lime leaves
- 1 units Red Thai chilies
- 50 grams Oyster mushrooms or button mushrooms
- Tomato, al gusto
- 1 tablespoons Fish sauce
- ½ tablespoons Lime juice
- ½ tablespoon Chili paste (Nam Prik Pao)
- Fresh cilantro, al gusto
Directions
- Gently pound the lemongrass and galangal to release their essential oils. Tear the kaffir lime leaves. Julienne the Thai chilies thinly.
- Heat the broth in a pot and add the lemongrass, galangal, kaffir lime leaves, and chilies. Bring to a boil, then reduce heat and simmer for 10 minutes for deep infusion.
- Slice the oyster mushrooms thickly and quarter the tomatoes. Ensure the shrimp are cleaned and deveined.
- Add the mushrooms and tomatoes to the broth. Cook until mushrooms are tender and have absorbed some flavor, about 4 minutes.
- Mix the chili paste (Nam Prik Pao) into the soup. Add fish sauce, adjusting the amount to your preferred saltiness.
- Add the shrimp and cook until opaque and pink. Remove from heat immediately to prevent overcooking.
- Squeeze in fresh lime juice and stir. Serve the Tom Yum soup with shrimp, garnished with fresh chopped cilantro.
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