Tom Yum Goong
A classic spicy and sour Thai soup with shrimp, mushrooms, lemongrass, galangal, and kaffir lime leaves, seasoned with lime juice and fish sauce.
- 25 min
- 157 kcal / serving
- easy
- Protein
- 24.2 g
- Fat
- 3.7 g
- Carbs
- 7.4 g
Contains: crustaceans, fish, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 300 g raw head-on prawns in their shells
- 500 ml chicken stock
- 1 stalk lemongrass
- 20 g galangal
- 3 kaffir lime leaves
- 2 Thai chillies
- 100 g mushrooms
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp Thai chili paste (Nam Prik Pao)
- 1/2 bunch cilantro
Method
- Bruise the lemongrass with the back of a knife and cut into 3-4 cm pieces. Slice the galangal thinly and tear the kaffir lime leaves. Halve or slice the Thai chilies depending on desired spiciness.
- Clean the mushrooms and quarter or slice them. Rinse the prawns, cut along the back with scissors and remove the vein, leaving the heads and shells on.
- Bring the chicken broth to a boil in a pot. Add the lemongrass, galangal, kaffir lime leaves, and Thai chilies, then simmer for 5 minutes to allow the flavors to develop.
- Add the mushrooms and shrimp to the soup and cook for about 2-3 minutes, until the shrimp are cooked through and pink.
- Remove the soup from the heat and season with fish sauce, lime juice, and Thai chili paste. Adjust seasoning if needed.
- Roughly chop the cilantro and stir into the soup just before serving.
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