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Tom Yam Goong

Based on 0 ratings
V

Valentyn Feshchuk

Community member

Difficulty

Medium 👍

Preparation

30 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
125 g
shrimp
375 ml
water
1 cloves
garlic (grated)
leaves
Makrut lime leaves
slices
galangal
30 ml
fish sauce
1 stalks
lemongrass
1
shallots
50 g
oyster mushrooms
Thai chilis
30 ml
lime juice
½ tsp
chili paste
1 tbsp
cilantro (for garnish)

Utensils

1 pot (large), knife

Recipes made to your taste

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  • Step 1/ 3

    • 125 g shrimp
    • 375 ml water
    • 1 pot (large)

    Rinse the prawn shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells.

  • Step 2/ 3

    • 1 cloves garlic (grated)
    • leaves Makrut lime leaves
    • slices galangal
    • 30 ml fish sauce
    • 1 stalks lemongrass
    • 1 shallots
    • 50 g oyster mushrooms
    • Thai chilis
    • knife

    Add the garlic(minced), lime leaves, galangal, fish sauce, lemon grass (lower 1/3 portion only, cut into 2,5cm length) and shallots (sliced) to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes.

  • Step 3/ 3

    • 30 ml lime juice
    • ½ tsp chili paste
    • 1 tbsp cilantro (for garnish)

    Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves, and serve.

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