Tom Yum Gong Soup
- 1 litre stock chicken, 4 standard cups
- 2 stalks lemongrass
- 70 grams galangal root 1 medium size, or 2, 5 ounces each
- 7 each kaffir lime leaves
- 4 tablespoons fish sauce 60 ml
- 2 tablespoons thai chile sauce 30 ml
- 2 each limes
- 100 grams mushrooms
- 1 each hot chili peppers or more to taste
- 1 pound shrimp
- 1 x cilantro freshly chopped
- The base of classic Tom Yum Goong is chicken stock, but many cooks in Thailand use beef stock or even their mixture as well.
- Bring the stock to boil.
- Prepare galangal, lemongrass and kaffir lime leaves.
- Slice galangal and lemongrass and add them to stock with kaffir lime leaves.
- Then bring your stock back to boil.
- Add mushrooms, fish sauce and chilli paste.
- Remove shells from prawns except tails and put them to stock.
- Press juice out of limes and add sliced chili peppers.
- As soon as prawns turn red add coriander and your first true Tom Yum is ready.
- Bon Appetit!
chicken, stalks lemongrass, galangal root, lime leaves, fish sauce, thai chile sauce, limes, mushrooms, hot chili peppers, shrimp, cilantro freshly
Taken from recipeland.com/recipe/v/tom-yum-gong-soup-51541 (may not work)