Tom Yum Goong (lao-style Shrimp Soup)
Tom Yum Goong is a popular Lao-style shrimp soup known for its bold and refreshing flavors. This hot and sour soup is packed with aromatic herbs and spices, making it a perfect dish for any time of the year.
Ingredients
- 1 stalk lemongrass, bruised and cut into 2-inch pieces
- 3 kaffir lime leaves
- 3-4 Thai bird's eye chilies, smashed
- 3 cups chicken or vegetable broth
- 1 cup coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon sugar
- 1/2 lb shrimp, peeled and deveined
- 1 tomato, cut into wedges
- 1 small onion, sliced
- 1/2 cup straw mushrooms
- 2 tablespoons fresh lime juice
- 1/4 cup fresh cilantro leaves
Instructions
- In a pot, bring the broth to a boil over medium heat.
- Add lemongrass, kaffir lime leaves, and Thai chilies. Simmer for 5 minutes.
- Stir in coconut milk, fish sauce, tamarind paste, and sugar. Bring to a gentle boil.
- Add shrimp, tomato, onion, and mushrooms. Cook until the shrimp turns pink and opaque.
- Remove from heat and stir in lime juice. Garnish with cilantro before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 15 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 10g
- Protein
- 20g
- Fat
- 15g
Supplies
Pot Knife Cutting board Measuring spoons
Tools
Ladle Serving bowls Soup spoons
Serving suggestions
Serve the Tom Yum Goong hot as a comforting soup or with steamed jasmine rice for a complete meal.
Tips & tricks
For a spicier kick, add more Thai bird's eye chilies. Adjust the level of sourness with more or less tamarind paste according to your preference.
Cost
$15