Tom Yam Gung
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g mushrooms
- 2 spring onion (s)
- 16 shrimp (s), peeled
- 1 liter vegetable stock
- 3 tablespoon lemon juice
- 1 teaspoon chilli paste
- 3 tablespoon fish sauce
- 0.5 ½ lime (s), the juice
- Coriander, fresh
- 1 stick lemongrass
Print Recipe
Pin Recipe Instructions
- Bring vegetable stock to a boil in a saucepan. Halve the mushrooms, cut the spring onions into 2cm long pieces, wash the prawns and devein. Mix the broth with lemon juice, chili paste, fish sauce and coriander. Add the mushrooms, spring onions and the prawns to the broth and simmer until everything is done (approx. 10 minutes). Turn the heat down, season with lime juice and chopped lemongrass.
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