Tom Yum Goong Soup

2020-06-10
  • Yield: 4
  • 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
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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.

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