Tom Yum Goong Thai Hot And Sour Soup
A classic Thai soup characterized by its distinct hot and sour flavors, featuring fragrant herbs and succulent shrimp.
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Ingredients
- 1 pound Large shrimp (peeled and deveined, tails on)
- 4 cups Chicken or shrimp stock
- 2 stalks Lemongrass stalks (bruised and cut into 2-inch pieces)
- 1 inch piece Galangal (sliced into thin rounds)
- 5 leaves Fresh kaffir lime leaves (torn)
- 3 pieces Thai bird's eye chilies (bruised)
- 1 cup Straw mushrooms or oyster mushrooms
- 2 tablespoons Fish sauce
- 3 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Thai roasted chili paste (Nam Prik Pao)
- 1/4 cup Fresh cilantro (chopped)(optional)
Instructions
- 1
Bring the stock to a boil in a large pot over medium-high heat.
- 2
Add the lemongrass, galangal, kaffir lime leaves, and chilies to the boiling stock.
- 3
Reduce heat to medium and simmer for about 5 minutes until the herbs are fragrant.
- 4
Stir in the mushrooms and Thai chili paste, cooking for another 2-3 minutes.
- 5
Add the shrimp and cook until they just turn pink and opaque, about 2 minutes.
- 6
Turn off the heat and stir in the fish sauce and lime juice.
- 7
Taste and adjust seasoning, adding more lime for sourness or fish sauce for saltiness.
- 8
Garnish with fresh cilantro and serve hot.
Nutrition per Serving
185
Calories
24g
Protein
12g
Carbs
4g
Fat
2g
Fiber
4g
Sugar
1150mg
Sodium
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