Hot and sour Thai soup with shrimp "Tom Yum Goong"

Votes: 2

How to Make - Tom Yum Goong Hot and Sour Thai Shrimp Soup

Time: 50 min.
Complexity: easily
Servings: 4 servings as an appetizer

Hot and sour Thai soup with shrimp "Tom Yum Goong" - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 can (225g) straw mushrooms (rinsed and halved)
450 g peeled large shrimp with tails
2 liters of chicken broth
2 fresh onion stalks, cut diagonally into 5cm pieces lemongrass
4 kaffir lime leaves
A 2.5cm piece of fresh galangal or ginger, sliced.
2 sliced red chili peppers
2 tablespoons fish sauce (such as Nam Pla)
1.5 tsp sugar
Juice of 2 limes
2 thinly sliced green onions
1 handful chopped fresh cilantro

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, lime juice, fish sauce, lemongrass, green onions, chili pepper, cilantro

Cooking the dish according to the recipe:

Bring the broth to a boil in a saucepan over medium heat. Add the lemongrass, kaffir lime leaves, galangal, and chili pepper. Reduce the heat to medium-low, cover, and simmer for 15 minutes to allow the spices to infuse.
Remove the lid and add the fish sauce, sugar, and mushrooms. Cook for 5 minutes. Add the shrimp and cook for about 8 minutes, until they turn pink. Remove from the heat and stir in the lime juice, green onions, and cilantro.

Taste to ensure there's enough salt and spices. The soup should have a balanced combination of savory, salty, and sour flavors. Tell your guests that the lemongrass and lime leaves are for flavor only and should not be eaten.

Categories:

recipe / Soups / Fish soups / Thai cuisine / Tyler Florence

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