Tom Yum Goong Soup

2020-06-10
  • Yield: 4 soup bowls
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 35m
  • Ready In: 45m

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Nutritional Info

This information is per serving.

  • Calories

    167.6
  • Fat

    2.2 g
  • Saturated Fat

    0.4 g
  • Polyunsaturated Fat

    0.8 g
  • Cholesterol

    172.3 mg
  • Sodium

    1,213.4 mg
  • Potassium

    418.9 mg
  • Carbohydrate

    9.7 g
  • Fiber

    1.7 g
  • Sugars

    3.3 g
  • Protein

    26.7 g

Tom Yum Goong soup. Easy and delicious spicy seafood Asian soup. Made from fresh seafoods! You may also like The Best garlic Soup Mix

Tom Yum Goong Soup

Ingredients

  • 8 cups (2 L) chicken broth
  • 2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
  • 4 kaffir lime leaves
  • 1-inch piece fresh ginger, sliced
  • 2 red chiles, sliced
  • 2 tablespoons fish sauce
  • 1 1/2 teaspoons sugar
  • 1 (8-ounce) can straw mushrooms, rinsed and halved
  • 1 pound large shrimp, peeled with tails on
  • freshly squeezed juice of 2 limes
  • 2 green onions, sliced
  • 1 handful fresh cilantro, chopped

Method

Step 1

Peeling the shrimp, reserve the shells and heads. Cover and refrigerate the shrimp meat.

Step 2

In a wok, heat cooking oil over medium-high heat, add the shells and heads and cook for 10 minutes, stirring frequently, until the heads are deep orange. Add 1 cup water and curry paste to the wok. Bring to a boil and cook for 5 minutes.

Step 3

Add another 64 oz (2 L) water and simmer for 20 minutes. Strain and discard the shells and heads. Return stock to the wok.

Step 4

Add tamarind, ground turmeric, chili and lime leaves, bring to a boil and cook for 2 minutes. Add refrigerated shrimp meat and cook for an additional 5 minutes or until pink. Gently stir in the fish sauce, lime juice, and brown sugar.

Step 5

Sprinkle with fresh coriander leaves. Serve Tom Yum Goong soup hot.

tom yum goong soup

Comments (2)

  1. posted by Cookeee on January 21, 2017

    This napoleon recipe looks delish but where are the ingredient amounts?

      Reply

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