Tom Yum Gong Soup
178
How to cook True Thai Tom Yum soup right at home!
Ingredients
| 1 | litre |
stock
chicken, 4 standard cups |
* |
| 2 | stalks |
lemongrass
|
* |
| 70 | grams |
galangal root
1 medium size, or 2, 5 ounces each |
* |
| 7 |
kaffir lime leaves
|
* | |
| 4 | tablespoons |
fish sauce
60 ml |
|
| 2 | tablespoons |
thai chile sauce
30 ml |
* |
| 2 |
limes
|
||
| 100 | grams |
mushrooms
|
|
| 1 |
hot chili peppers
or more to taste |
* | |
| 1 | pound |
shrimp
|
|
|
cilantro
freshly chopped |
* |
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 chili paste.
Remove shells from prawns except for tails and put them into 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!=
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?
Claire
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!
environ 12 ans ago