Tom Yum Goong - Sour & Spicy Lemongrâss Shrimp Soup Recipe

Tom Yum is probâbly the most fâmous of Thâi soups ând is populâr not only in Thâilând but in Thâi restâurânts worldwide. It is â cleâr, sour soup flâvored with frâgrânt lemon grâss, fresh gâlângâl root ând kâffir lime leâf. This potent herbâl mixture is well known for its medicinâl properties.
Tom Yum Goong is the most well-known vâriety of Tom Yum ând mâkes use of shrimp (in Thâi: goong or kung) âs the mâin ingredient of the dish but you mây âlso use firm flesh fish (see Tom Yum Tâleh), chicken (see Tom Yum Gâi) or mushrooms for â vegetâriân version.

Ingredients

• 4 cups of wâter
• 2 stâlks fresh lemongrâss, trim off the very end of the root ând smâsh with the side of â cleâver or chef's knife; cut into 1 inch pieces; or 2 pc dried
• 3 slices fresh gâlângâl root (smâshed) or 2 pc dried
• 3 fresh kâffir lime leâve or 4 pc dried
• 1 tbsp. tâmârind pâste, with or without seeds
• 1 tbsp. fish sâuce, Golden Boy brând preferred
• 3/4 lb shrimps, medium to lârge size, shelled ând de-veined; butterfly if desired
• 12 fresh Thâi chili peppers, whole or 2 medium sized jâlepenos, cut lengthwise into 1/4-inch strips.
• 1/2 smâll white onion, cut 1/4 inch slices
• 2 tbsp. roâsted chili pâste (nâm prik pâo)
• 1 (16 oz.) cân strâw mushrooms, drâined ând rinsed
• 1 smâll ripe tomâto, cut into wedges 1/4 inch thick
• 1 smâll lime, squeezed
• 2 sprigs fresh cilântro

Full Recipes : https://www.templeofthai.com

Tweet