Tom Yum Goong
Hot and sour Thai shrimp soup fragrant with lemongrass, kaffir lime, galangal and chilli. This recipe was created by AI, some information may not be accurate.
- Servings
- 4
- Difficulty
- Medium
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Ingredients
- 500 g Whole shrimp
- 3 pc Lemongrass
- 30 g Galangal
- 6 pc Kaffir lime leaves
- 5 pc Thai bird chillies
- 200 g Straw mushrooms
- 2 pc Tomatoes
- 3 tbsp Fish sauce
- 4 tbsp Lime juice
- 2 tbsp Nam prik pao
- 1 bunch Cilantro
- 1.2 l Water
Steps
- Peel shrimp keeping the heads and shells, simmer shells with water for 15 minutes for stock, then strain.
- Smash lemongrass, galangal and lime leaves and add to the stock.
- Bring to a boil and add halved mushrooms and tomato wedges.
- Add shrimp and cook 2 minutes until just opaque.
- Off heat, stir in fish sauce, nam prik pao, lime juice and crushed chillies.
- Garnish with cilantro and serve immediately.