Tom Yum Goong Soup
2020-06-10- Cuisine: Thai
- Course: Soup
- Skill Level: Expert
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Add to favorites
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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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.
