Tom Yum Goong Soup

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

Tom Yum Goong soup. Delicious seafood Asian 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.

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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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