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🍽️ Thai Shrimp Soup (Tom Yam Gung)

94 kcal · 30 min · 4 servings

Thai Shrimp Soup (Tom Yam Gung) Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the shrimp but leave the tail ends on. Save the shells.
  2. 2. Make a shallow cut along the back of the shrimp. Remove the black vein.
  3. 3. Rinse the shrimp briefly. Pat them dry with kitchen paper. Cut them into thirds. Cover and keep them cold. Wash the shells and let them drain.
  4. 4. Wash and trim the lemongrass. Cut one stalk into 3 cm pieces. Flatten the pieces with the back of a heavy knife or a rolling pin. Crush the peppercorns as well.
  5. 5. Fry the shrimp shells in hot oil for 3 minutes until well browned. Add the lemongrass pieces and peppercorns. Pour in 1 liter of water. Bring to a boil. Simmer covered for 15 minutes over low heat.
  6. 6. Peel the galangal or ginger root. Slice it into thin rounds.
  7. 7. Slice the lower, thickened part of the remaining lemongrass into thin rings.
  8. 8. Wash the lime hot and rub it dry. Cut it in half and squeeze out the juice. Trim the chili peppers. Wash them. Cut them lengthwise in half. Remove seeds if desired. Chop finely. Mix the chili with 4 tablespoons of lime juice, fish sauce, and coconut blossom sugar.
  9. 9. Gently wipe the mushrooms with a damp kitchen paper. Cut off the stems. Quarter the mushrooms.
  10. 10. Strain the shrimp broth through a fine sieve into a bowl. Pour the broth back into the pot. Add the finely chopped lemongrass and galangal or ginger slices. Bring the broth back to a boil.
  11. 11. Add the shrimp and mushrooms. Cook covered for 3 minutes over low heat.
  12. 12. Trim the spring onions. Wash them. Slice them into thin rings. Wash the coriander. Shake it dry. Pick off the leaves.
  13. 13. Add the lime-chili mixture and spring onion rings to the soup. Season with salt. Sprinkle with coriander.

Nutrition per serving