Tom Yum Goong (Spicy and Sour Thai Shrimp Soup)

Name: Tom Yum Goong (Spicy and Sour Thai Shrimp Soup)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Ázsiai konyha
Ingredients: 1.2 l chicken stock; 10 pcs tiger prawns; 3 pcs lemongrass; 6 pcs kaffir lime leaves; 4 slices galangal; 2 tbsp fish sauce; 2 tbsp lime juice; 1 tbsp Thai chili paste; 200 g enoki mushrooms; 100 g cherry tomatoes; 1 handful fresh coriander

4 servings

Under an hour

New

Buy all ingredients right below the recipe

Ingredients

1.2 l chicken stock
10 pcs tiger prawns
3 pcs lemongrass
6 pcs kaffir lime leaves
4 slices galangal
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp Thai chili paste
200 g enoki mushrooms
100 g cherry tomatoes
1 handful fresh coriander

Instructions

1
Bring the chicken stock to a boil in a large pot. Add the bruised and chopped lemongrass, galangal, and kaffir lime leaves. Let it simmer for 5–7 minutes to release the aromas.
2
Add the cleaned mushrooms and halved cherry tomatoes. Cook for another 3–4 minutes.
3
Stir in the Thai chili paste and fish sauce. Finally, add the tiger prawns – they only need 2–3 minutes to cook until they turn pink and curl up.
4
Turn off the heat and stir in the fresh lime juice. Taste and adjust the balance between salty (fish sauce), sour (lime), and spicy (chili) flavours if necessary.
5
Ladle the soup into bowls and garnish generously with fresh coriander. Serve with steamed jasmine rice, if desired.

Tip

If you buy whole prawns, first cook the heads and shells in the stock, then strain them out – this will add an extra deep, umami flavour to the soup.

Kifli Kukták

Tip: If you want even crispier chickpeas, thoroughly dry them with a kitchen paper towel before roasting.