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Tom Yum Goong - Savouring Southeast Asia

Tom Yum Goong - Savouring Southeast Asia Tom Yum Goong - Savouring Southeast Asia

Lemongrass soup with shrimp.













Trans-fat Free, Sugar-Free


375 grams shrimp
in the shell
2 tablespoons vegetable oil
4 each lemongrass
stalks, tender midsection only, smashed and cut into 2 inch (5cm) lengths
6 slices galangal root
or 3 slices dried
6 each green chili peppers
6 cups chicken broth
or regular
8 each kaffir lime leaves
spines removed
1 x thai chili paste
roasted, to taste
¼ cup lime juice
1 cup mushrooms
3 tablespoons fish sauce
1 each red chili peppers
¼ cup cilantro
freshly chopped


Peel and devein the shrimps, reserving the shells. Rinse and set aside.

In a large saucepan over medium-high heat, warm the vegetable oil.

When the oil is hot, add the shrimp shells and fry them, stirring until they turn bright orange, aout 1 minute.

Toss in the lemongrass, galangal, green chillies, chicken stock and 4 of the lime leaves.

Raise the heat to high and bring to a boil.

Reduce the heat to medium and simmer, uncovered, for 15 minutes to develop the flavours.

Remove from the heat and pour the stock through a sieve placed over a saucepan.

Discard the contents of the sieve.

Add the chilli paste, mushrooms to the saucepan, stir well and bring to a boil over medium heat.

When it is boiling, add the shrimps and the remaining 4 lime leaves and cook for another 1 to 2 minutes.

Season with the fish sauce and lime juice, then taste and adjust the seasoning.

Ladle the soup and garnish with the red chillies and coriander leaves.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 331g (11.7 oz)
Amount per Serving
Calories 20340% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 127mg 42%
Sodium 1728mg 72%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 0%
Sugars g
Protein 37g
Vitamin A 83% Vitamin C 11%
Calcium 5% Iron 16%
* based on a 2,000 calorie diet How is this calculated?


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