Tom Yum Goong
Description
A hearty first course. This Thai soup is prepared very quickly; the most time-consuming part is sourcing and preparing the ingredients. I suppose you already have them, since you decided to make this soup. The dish has a very interesting flavor—spicy, sour, and slightly sweet all at once. You can adjust the spiciness to your own taste. That's it—your soup is ready to serve.
Instructions
- 1
Step 1
First, you need to cook chicken broth.
- 2
Step 2
Prepare the ingredients. Cut the lemongrass into pieces and crush them with a knife. Tear the lime leaves slightly and gently press them. Slice the galangal, mushrooms, and tomatoes into pieces. Peel the shrimp; mine are already cooked and peeled, but it's better to use raw ones.
- 3
Step 3
Add lemongrass, lime leaves, galangal, tomatoes, and sugar to the ready boiling broth. Cook for 2 minutes. If the tomatoes are very ripe, add them later, together with the mushrooms.
- 4
Step 4
Add mushrooms and fish sauce. Cook for 4-5 minutes.
- 5
Step 5
Taste the soup, add salt if needed. Then add the shrimp, chopped chili pepper, and lime juice.
- 6
Step 6
Once the shrimp turn red, turn off the stove. Let the soup steep for about 4-5 minutes, then serve. Add chopped cilantro to the soup bowls.