Tom Yum Goong {Thai Hot and Sour Soup with Shrimp}
5.0 from 2 reviews
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Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 2-3
Ingredients
  • 3 cups vegetable stock
  • 2-4 tablespoon tom yum paste
  • 3 cloves garlic, finely chopped
  • 3 stalks lemon grass, chopped
  • 4 kaffir lime leaves
  • 1 cup ounces fresh mushrooms, thinly sliced
  • 2-4 tablespoon fish sauce
  • 1-2 fresh Thai chili peppers, finely diced
  • 1/4 cup lite coconut cream
  • 2lb shelled, deveined large shrimp
  • 1 tablespoon lime juice
  • 1 bunch fresh cilantro, chopped
Preparation
  1. Add the first 9 ingredients to a pot and bring to a boil. Taste and adjust ingredients (for more spice, add more tom yum paste, if it's too spicy, add more coconut cream)
  2. Add the shrimp and cook 3-5 minutes, or until the shrimp are opaque and cooked through. Add lime juice and stir. Serve immediately, garnished with cilantro leaves.
 
Notes
Tom yum paste, lemon grass, kaffir lime leaves can be found at most Asian supermarkets. If you can't find kaffir leaves, you can omit, but they do add a subtle and distinctive flavor. The soup is supposed to look like it's seperated. The lemon grass and lime leave are not edible. You can remove them if you wish when serving the soup, but every Thai restaurant served them in the soup.
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Recipe by Mom de Cuisine at http://momdecuisine.net/2012/08/12/tom-yum-goong-thai-hot-and-sour-soup-with-shrimp/