Tom Yum Goong (Hot and Sour Thai Soup)
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 2 quarts chicken broth
- 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
- 4 kaffir lime leaves
- 1 inch fresh galangal or 1 inch fresh ginger, sliced
- 2 red chilies, sliced
- 2 tablespoons fish sauce, such as nam pla
- 1 1⁄2 teaspoons sugar
- 1 (8 ounce) can straw mushrooms, rinsed and halved
- 1 lb large shrimp, peeled with tails on
- 2 limes, juice of
- 2 green onions, sliced
- fresh cilantro, chopped
directions
- Wrap lemongrass, kaffir lime leaves, galagal and chilies in cheesecloth and tie with twine.
- Bring the stock to the boil over medium heat in a saucepan. Add the cheesecloth wrapped seasonings. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
- Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes.
- Toss in the shrimp and cook for about 8 minutes until they turn pink.
- Remove from the heat and add the lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour.
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RECIPE SUBMITTED BY
<p>Live and work in the heart of the US - Ohio! I work as a Risk Management Consultant, and I do have to work to pay the bills (at least for now), but my passion is cooking.....and eating with as much variety as I can find. I am incredibly lucky in that my BF will eat anything I cook and will give me his honest opinion. What more can you ask from a guy? Well.....let's not go there...at least not online LOL. <br />We share our home with four rescued cats and two Beagle Dachshund mixes (beaners!). We'd rescue more if I could afford the vet bills. <br />Other passions include my vegetable and herb garden, and BF provides the needed grunt work (laughs).</p>