Tom Yum Soup with Shrimp

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Tom Yum Soup with Shrimp

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Ingredients

Adjust Servings:
Broth
14 cups Cold Water
4 Thai bird chili Crushed to release flavor
2 stalks Lemongrass Cut into 1-inch pieces and crushed to release flavor
4 cloves Garlic Cut into thin slices and crushed to release flavor
1 small chunk Ginger Cut into thin slices and crushed to release flavor
8 Kaffir Lime Leaves
1 pound Shrimp Peeled and deveined
8 Mushrooms Halved
2 Tomatoes Cut into wedges
10 tablespoons Fish Sauce
2 Lime Juice only
4 tablespoons Thai Sweet Chili Sauce
Garnish
1 handful Cilantro Leaves only
Accompaniments
1 pound Egg Noodles Or any noodles of your choice

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Cuisine:

Lemongrass, kaffir lime leaves and fish sauce make this hot and sour soup distinctly Tom Yum

  • 40 min
  • Serves 6
  • Easy

Ingredients

  • Broth

  • Garnish

  • Accompaniments

Directions

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Tom Yum Goong soup is one of the most popular dishes of Thai cuisine, widely served in Southeast Asia and around the world. The hot and sour broth is very distinct, getting most of its unique flavors from the lemongrass, kaffir lime leaves, galangal (or ginger), fish sauce, lime juice and Thai chili sauce (“nam prik pao”). Whenever I need a “pick-me-up” after a long night out or a replacement for chicken noodle soup when feeling ill, I am always craving Tom Yum Goong soup (or Pho). Give it a try and you’ll see why!

Steps

1
Done

Prepare the ingredients as described above.

Tips:
- Adjust the serving size of fish sauce, lime juice and Thai chili sauce to your liking, but ere on the side of caution by adding a little as you go and keeping the same proportions.
- To crush the chili peppers, lemongrass, garlic and ginger, use the back of your knife.
- Prepare all the ingredients first before starting the boiling and cooking process.

2
Done

Boil the water. Add the Thai chili peppers, lemongrass, garlic, ginger and kaffir lime leaves to the boiling water and boil for 10 minutes. Turn the heat to medium and add the shrimp, mushrooms and tomatoes to the soup. Cook for 3 minutes. Add the fish sauce, lime juice and Thai chili sauce and cook for 2 minutes.

3
Done

While making the broth, cook the noodles in a separate pot of boiling water and set aside for serving (optional but recommended). Serve broth with noodles and garnish with cilantro.

Rebecca Chan

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