Tom Yum Gong Soup

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How to cook True Thai Tom Yum soup right at home!

 
  
. Prep
5 min.
Cook
10 min.
Ready In
15 min.
2 servings
Low Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
 
Metric measurements

Ingredients

1litre stockVideo chicken, 4 standard cups*
2stalks lemon grass *
70grams galanga root 1 medium size, or 2, 5 ounces each*
7each kaffir lime leaves *
4tablespoons fish sauce 60 ml
2tablespoons thai chile sauce 30 ml*
2each limes
100grams mushrooms
1each chili pepper or more to taste*
1pound prawns
1x cilantro leaves freshly chopped*
* not incl. in nutrient facts

Directions

The base of classic Tom Yum Goong is chicken stock, but many cooks in Thailand use beef stock or even their mixture as well. Bring the stock to boil.

Prepare galangal, lemongrass and kaffir lime leaves.

Slice galangal and lemongrass and add them to stock with kaffir lime leaves.

Then bring your stock back to boil.

Add mushrooms, fish sauce and chilli paste.

Remove shells from prawns except tails and put them to stock.

Press juice out of limes and add sliced chili peppers.

As soon as prawns turn red add coriander and your first true Tom Yum is ready.

Bon Appetit!

First published: last updated: 2014-09-12

 
 
 
 
0 stars - based on 1 ratings, best: 5, worst: 0, reviews: 0

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1 comment

Super easy to make, really quick and absolutely delicious! I added udon noodles 90 secs before the end of cooking time to bulk it up a bit. Really tasty!

Claire
London over 3 years ago
 
 
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Nutrition Facts

Serving Size 372g (13.1 oz)
Amount per Serving
Calories 2659% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 443mg 148%
Sodium 2674mg 111%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 10%
Sugars g
Protein 102g
Vitamin A 11% Vitamin C 43%
Calcium 12% Iron 44%
* based on a 2,000 calorie diet How is this calculated?