Tom Yum Goong (thai Coconut Shrimp Soup)
Tom Yum Goong is a classic Thai soup known for its bold and refreshing flavors. This spicy and sour soup is made with shrimp, coconut milk, and a variety of aromatic herbs and spices.
Ingredients
- 1 stalk lemongrass, cut into 2-inch pieces
- 3 kaffir lime leaves
- 3 cups chicken broth
- 1 1/2 cups coconut milk
- 1 inch galangal, sliced
- 8 oz shrimp, peeled and deveined
- 6-8 fresh Thai chilies, lightly crushed
- 2 shallots, thinly sliced
- 2 tomatoes, cut into wedges
- 2 tbsp fish sauce
- 2 tbsp lime juice
- 1 tsp sugar
- Handful of fresh cilantro leaves
Instructions
- In a pot, bring the chicken broth to a boil over medium heat.
- Add lemongrass, kaffir lime leaves, galangal, and Thai chilies. Simmer for 5 minutes to infuse the flavors.
- Add the shrimp, shallots, and tomatoes. Cook until the shrimp turns pink.
- Stir in the coconut milk, fish sauce, lime juice, and sugar. Simmer for 2-3 minutes.
- Remove from heat and garnish with cilantro leaves before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 15 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 280 per serving
- Carbohydrates
- 10g
- Protein
- 20g
- Fat
- 18g
Supplies
Pot Ladle Bowls for serving
Tools
Knife Cutting board Measuring spoons
Serving suggestions
Serve the Tom Yum Goong hot, garnished with extra cilantro leaves and accompanied by steamed jasmine rice.
Tips & tricks
For a vegetarian version, you can substitute the shrimp with tofu or mushrooms.
Cost
$20