Spicy Shrimp Soup (Tom Yum Goong)
Soups • Thai
Description
Spicy Shrimp Soup (Tom Yum Goong)
Ingredients
- Chicken Broth 1½ l
- Galangal 8 pieces
- Meyer Lemon Juice 4 tablespoons
- Fish Oil 1 tablespoon
- Lemongrass 2 tablespoons
- Chili jam 1 tablespoon
- Pickled Chanterelles 20 pieces
- Shrimp 16 pieces
- Mild Chili Spice 2 pieces
Step-by-Step Guide
Step 1
Bring the chicken broth to a boil, add the galangal root, lime leaves, and lemongrass cut into 2 cm pieces. Let it simmer for a few minutes, then reduce the heat, add the lemon juice, fish sauce, and sautéed chili paste. Cook on low heat for another minute.
Step 2
Add the shrimp, which should be peeled and deveined, leaving the tails on, along with the halved champignon mushrooms. Cook for another 3 minutes, being careful not to overcook the shrimp. Add a little more lemon juice, fish sauce, or chili paste if necessary. Serve with fresh cilantro leaves. If using fresh chili pepper, slice it and add it. If unsure about the amount, serve it sliced on a separate plate.
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