Tom Yum Goong
Dive into the vibrant flavors of Tom Yum Goong, a spicy shrimp soup that warms the soul!
Ingredients
- 500 g raw shrimp in the shell
- 2 l water
- 2 stalks lemongrass
- 4 lime leaves
- 5 cm galangal
- 2 red chilies
- 200 g button mushrooms
- 2 tbsp tom yum chili paste
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tsp palm sugar
- 1 handful coriander
How to make it
- Peel the shrimp and set the shells and heads aside. Lightly smash the lemongrass stalks, cut them into short pieces, and slice the galangal thinly.
- Bring the water to a boil with the shrimp shells and heads, lemongrass, lime leaves and galangal. Simmer for 10 minutes until the broth smells sharply citrusy and aromatic, then strain it into a clean pot.
- Return the broth to the heat and add the tom yum chili paste, red chilies, button mushrooms and palm sugar. Simmer for 4 to 5 minutes until the mushrooms are tender at the edges and the broth turns clear red-orange.
- Add the peeled shrimp and cook just until they curl and turn opaque, about 2 minutes.
- Stir in the fish sauce and lime juice, then taste the broth and keep it bold, salty and sour.
- Ladle the soup into four bowls so each portion has clear broth, mushrooms and shrimp visible.
- Finish each bowl with a handful of coriander scattered on top and serve immediately while the shrimp are tender and the broth is hot and sharp.
