Tom Yum Goong (Hot and Sour Thai Soup)

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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