Tom Yam Gung Soup
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 liter vegetable stock
- 250 g shrimp (s)
- 200 g mushrooms
- 3 tablespoon oyster sauce
- 2 tablespoon coconut milk
- 1 pinch chili paste, red
- 1 small chilli pepper (s)
- 1 spring onion (s)
- 1 piece (s) ginger, approx. 2 cm
- 1 tablespoon lime juice
- 2 sticks lemongrass
- 1 bunch coriander
Print Recipe
Pin Recipe Instructions
- Cut the ginger into slices. Clean and halve the mushrooms. Cut the lemongrass and spring onion into pieces about 3 cm long.
- Let the vegetable stock with ginger, spring onion and lemongrass cook for about 5 minutes. Add the prawns, mushrooms, chili paste and oyster sauce. Let simmer for another 10 minutes.
- Add the coconut milk and stir. Season the soup with lime juice, salt and pepper. Let it stand for a few minutes. Roughly chop the coriander leaves and pour over the soup.
- Approx. 90 Kcal per serving.
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