Tom Yum Gong Soup
How to cook True Thai Tom Yum soup right at home!
Yield
2 servingsPrep
5 minCook
10 minReady
15 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | litre |
stock
chicken, 4 standard cups |
*
|
| 2 | stalks |
lemongrass
|
*
|
| 70 | grams |
galangal root
1 medium size, or 2, 5 ounces each |
*
|
| 7 |
kaffir lime leaves
|
*
|
|
| 4 | tablespoons |
fish sauce
60 ml |
|
| 2 | tablespoons |
thai chile sauce
30 ml |
* |
| 2 |
limes
|
|
|
| 100 | grams |
mushrooms
|
|
| 1 |
hot chili peppers
or more to taste |
*
|
|
| 1 | pound |
shrimp
|
|
|
cilantro
freshly chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | litre |
stock
chicken, 4 standard cups |
*
|
| 2 | stalks |
lemongrass
|
*
|
| 7E+1 | grams |
galangal root
1 medium size, or 2, 5 ounces each |
*
|
| 7 | each |
kaffir lime leaves
|
*
|
| 6E+1 | ml |
fish sauce
60 ml |
|
| 3E+1 | ml |
thai chile sauce
30 ml |
* |
| 2 | each |
limes
|
|
| 1E+2 | grams |
mushrooms
|
|
| 1 | each |
hot chili peppers
or more to taste |
*
|
| 453.6 | g |
shrimp
|
|
| 1 | x |
cilantro
freshly chopped |
*
|
Directions
The base of classic Tom Yum Goong is chicken stock, but many cooks in Thailand use beef stock or even their mixture as well. Bring the stock to boil.
Prepare galangal, lemongrass and kaffir lime leaves. Slice galangal and lemongrass and add them to stock with kaffir lime leaves.
Then bring your stock back to boil. Add mushrooms, fish sauce, and chili paste.
Remove shells from prawns except for tails and put them into stock. Press juice out of limes and add sliced chili peppers.
As soon as prawns turn red add coriander and your first true Tom Yum is ready. Bon Appetit!=
