Saturday, 13 October 2012

Tom Yum Goong - Spicy Thai Soup with Shrimp and Lemongrass

Ok so, I must admit I did cheat and use a cube of stock with tom yum goong flavouring because I didn't want to use pork or chicken stock. I am also not a huge fan of an overly fishy taste, so I didn't add fish sauce, but if you want a more authentic tom yum goong, add some fish sauce. 
You will need:
  • A handfull of fresh and shelled shrimp
  • A stalk of lemongrass
  • One full lime
  • A spring onion
  • One red chili 
  • A few stems of fresh coriander
  • 1 cube of tom yum goong flavouring
  • 2 table spoons of ginger
  • Sea salt
  • 4 cups of water
  • 1-2 teaspoons of fish sauce
  • 1 teaspoon of chili paste
  • 1 tomato

  1. Prepare all the ingredients: remove the outer layer of the lemongrass, cut it into 2 inch pieces and crush it with a knife. Wash the fresh coriander leaves. Slice the spring onion. Finely chop and crush the chili, cut the tomato in very thin slices, peel the ginger and slice it thinly
  2. Pour the water and cube of flavouring in a pot with fish sauce and chili paste on a moderately high heat
  3. Wash and deshell the shrimp and add them the pot aside from the coriander 
  4. Toss in all the prepped ingredients and let simmer on a medium-high heat for 10 minutes
  5. Squeeze in the lime juice, add the fresh coriander leaves
  6. Be sure to taste your soup and add more salt, chili or limes as desired

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