Tom-yum-goong Recipe
Spicy and sour soup. Shrimp with lemon grass, galangal roots, kaffir lime leaves, onions, tomatoes, and mushrooms. *Contains fish sauce - cannot be modified as gluten free nor vegan*
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Ingredients
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Seafood
Aromatics
Vegetables
Liquids & Seasoning
Garnishes
Method
Preparation
- 1
Prep the Ingredients
Clean and prepare all the ingredients: peel and devein the shrimp, cut the lemongrass, slice the galangal, tear the kaffir lime leaves, slice the onion, quarter the tomatoes, and slice the mushrooms.
Cooking
- 2
Simmer the Broth
In a large pot, bring 1 liter of water to a boil. Add the lemongrass, galangal slices, kaffir lime leaves, and sliced onion. Reduce heat and let simmer for 10 minutes to infuse the flavors.
- 3
Add Vegetables
After simmering the broth, add the quartered tomatoes and sliced mushrooms. Continue to simmer for another 5 minutes.
- 4
Cook the Shrimp
Add the peeled and deveined shrimp to the pot. Cook for about 3-5 minutes or until the shrimp turn pink and are cooked through.
- 5
Season the Soup
Stir in the fish sauce, lime juice, and Thai chili paste. Adjust seasoning to taste, adding more fish sauce or lime juice if desired. Allow to simmer for an additional 2 minutes.
- 6
