Tom Yum Gung
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 chilli pepper (s) (Thai), red
- 5 kaffir lime leaves
- 0.5 ½ lemon (s), grated zest it
- 2 stalks lemongrass
- 3 cm ginger root
- 700 ml water, cold
- 1 cube broth
- 500 ml water, hot
- 2 handfuls coriander greens
- 1 bunch spring onion (s)
- 1 teaspoon coriander powder
- 1 tablespoon sugar
- 2 tablespoon soy sauce
- 3 tablespoon fish sauce
- 1 can coconut milk
- 1 can straw mushrooms
- 16 shrimp (s), shelled, uncooked, deveined
Print Recipe
Pin Recipe Instructions
- Thinly cut the chillies and pound them with the kaffir lime leaves and the zest of half a lemon in a mortar. Mash lemongrass stalks with the back of a knife and cut into thirds. Cut the ginger into thin slices. Put 700 ml of water in a saucepan and bring to the boil. Simmer for about an hour over a very low heat without a lid.
- Dissolve the stock cube in 500 ml of water and add. Add the curry paste, mushrooms, fish sauce, soy sauce, coriander powder, coconut milk and season with sugar. Allow to reduce until the soup is flavorful enough. Cook the prawns in the soup for 5 minutes and serve garnished with freshly sliced coriander and sliced spring onions.
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