Tom Yum Koong - HOT AND SOUR SHRIMP SOUP

Thailand

15 min

Ljutina

Preparation:

1. Remove the shell and the dark vein from the tails of the prawns, so that only the tail (butterfly) remains. Lightly beat the lemongrass and cut it into 1-2 cm pieces. Lightly crush the chili peppers with a mortar and pestle.

2. Add lemongrass, galangal and kaffir lime leaves to the boiling chicken broth. When the soup boils again, add mushrooms, fish sauce, Prik-pao and lime juice. Now mix everything well and add the prawn tails and chili pepper. As soon as the tails turn a reddish color (it means they are cooked), remove the pan from the flame and before serving, sprinkle the soup with chopped spring onions and coriander leaves.

A much simpler way to prepare this dish is with Tom Yum paste. We recommend that you try the original Tom Yum paste from our range, produced in Thailand according to a traditional recipe! Add 3 tablespoons of Tom Yum paste, 1½ teaspoons of salt, mushrooms and lime juice to 1 liter of boiling water. When the soup boils again, add the prawn tails and chili peppers (to taste). As soon as the tails get a reddish color, remove the pan from the flame and sprinkle with chopped spring onions and coriander leaves before serving.

TIP: In addition to prawns, you can use chicken or seafood, and if you wish, you can add coconut or condensed milk to the soup.

Ingredients:

1 liter of clear chicken broth, 400 g of prawn tails, 60 ml of lime juice, 2 tablespoons of chopped scallions, 1 tablespoon of fresh coriander, 10 leaves of kaffir lime, 4 red chili peppers, 3 stalks of lemongrass, 2 tablespoons of crosswise cut galangal, 225 g of straw mushrooms, 45 ml (3 tablespoons) of fish sauce, 1 tablespoon of chili paste in oil (Prik-pao).