Tom Yam Goong
Community member
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
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)
- 2½ leaves Makrut lime leaves
- 1½ slices galangal
- 30 ml fish sauce
- 1 stalks lemongrass
- 1 shallots
- 50 g oyster mushrooms
- 2½ 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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