Tom yam kung soup

JanaBy Jana      

November 17, 2014

Tom yam kung soup 0 5 0

Excellent remedy for a cold or flu bug, this spicy Thai soup will instantly clear your sinuses and warm you up.

  • Prep: 10 mins
  • Cook: 15 mins
  • 10 mins

    15 mins

    25 mins

  • Yields: 4 Servings

Directions

1Place stock in a large pot over high heat. Add the minced lemongrass (and leftover lemongrass stalks, if using fresh lemongrass), plus lime leaves. Bring to a boil.

2

3When soup reaches a bubbling boil, reduce heat to medium, or until you get a nice simmer.

4

5Add the garlic, galangal, chilli, mushrooms, lime juice, fish sauce and soy sauce. Stir well and simmer 3 minutes.

6

7Add the shrimp plus other vegetables, if using. Simmer until shrimp are pink and plump (about 3 minutes).

8

9Reduce heat to medium-low and add the coconut milk if using. Balance the taste with salt, sour and spicy. Add spoon of sugar.

10

Ingredients

6 cups good-quality chicken stock

2-3 kaffir lime leaves

2 stalks minced lemongrass

3-4 cloves garlic, minced

1 tbs grated galangal

1 fresh red chilli, minced

generous handful of fresh shiitake mushrooms, sliced

juice of 1 lime

2 tbs fish sauce

1 tbs soy sauce

12 medium to large shrimp, shells removed

handful of fresh basil

optional: 1/2 cup coconut milk

1 tbs. sugar

1/4 cup fresh coriander/cilantro

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