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
Tom Yam Gung Soup
Tom Yam Gung Soup

Instructions

  1. Cut the ginger into slices. Clean and halve the mushrooms. Cut the lemongrass and spring onion into pieces about 3 cm long.
  2. 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.
  3. 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.
  4. Approx. 90 Kcal per serving.

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