Tom Yam Goong (Gung)
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g shrimp (s)
- 300 g mushrooms, Thai mushrooms (or fresh mushrooms)
- 1 piece (s) galangal (approx. 5 cm)
- 5 kaffir lemon leaves, cut in half and pound briefly
- 2 sticks / n lemongrass, pound and then cut into 3 cm long pieces
- 1 small chilli pepper (s) (very hot), cut into fine rolls
- 1 tablespoon chili paste, with soybean oil (Nam Prick Pau - Asian shop)
- 1 teaspoon, heaped spice paste, (Tom Yum Paste)
- 4 tablespoon fish sauce
- 1 lime (s), juice it
- Coriander green, leaves torn
- possibly coconut milk
- 750 ml water
Print Recipe
Pin Recipe Instructions
- Free the shrimp from the tail and notch lengthways on the outer edge (they then rise like flowers in the hot water).
- Heat the water and add all the ingredients (except for the prawns!), Simmer gently while stirring, approx. 2 min.
- Then add the prawns to the boiling water - at first do not stir, only after about 1 minute (otherwise they will disintegrate easily).
- The soup is ready when the shrimp have turned reddish in color.
- Serve the soup hot with a little coconut milk as a decoration on top.
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