Tom Yum Goong
A classic Thai hot and sour soup featuring shrimp, lemongrass, and lime, delivering a burst of traditional flavors in an easy-to-make dish.
20 min
Prep
25 min
Cook
4
Serves
320
Calories
Macros · per serving
26g protein
14g carbs
18g fat
Ingredients
For 4 servings
- 500 g shrimp
- 2 lemongrass stalk
- 4 kaffir lime leaf
- 20 g galangal
- 3 bird's eye chile
- 2 lime
- 3 tbsp fish sauce
- 8 cherry tomato
- 150 g mushroom
- 1 onion
- 1.5 L water
- 200 ml coconut milk
- cilantro — to taste
- 2 clove garlic
- 1 tbsp oil
Instructions
- 1
Peel and clean the shrimp, setting aside the shells.
- 2
In a pot, heat 1 tbsp oil over medium heat and sauté the shrimp shells for 2 minutes.
- 3
Add water to the pot and bring to a boil; simmer for 10 minutes to create a broth. Strain and return the broth to the pot.
- 4
Bruise lemongrass, kaffir lime leaves, and galangal. Add them to the pot with the broth.
- 5
Slice the onion and mushroom; add to the pot along with cherry tomatoes.
- 6
Slice chiles and add to the broth, adjusting to desired heat.
- 7
Simmer for 10 minutes, then add coconut milk and fish sauce.
- 8
Add shrimp and cook just until they turn pink.
- 9
Juice the limes and add to the soup, adjusting to taste.
- 10
Serve hot garnished with cilantro.
Cook it this week.
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