Tom yum kung soup

6 servings

15 minutes

The main dish of Thai cuisine and one of the most important hits of world gastronomy. An outstanding combination of sourness and pepper, satiety and lightness.

Energy value per serving

• Calories: 293.3
• Proteins: 26.6g
• Fats: 12.5g
• Carbohydrates: 17.6g

Ingredients

• Chicken broth: 2 l
• Tom Yum Pepper Paste: 100 g
• Lemon: 2 pc
• Fish sauce: 20 ml
• Sugar: 50 g
• Lemon grass: 2 tbsp
• Ginger: 30 g
• Lime leaves: 4 pc
• Peeled shrimp: 500 g
• Champignons: 200 g
• Coconut milk: 200 ml
• Coriander: 50 g
• Chili pepper: 1 pc

Cooking steps

1. Add finely chopped ginger, lime leaves, and lemongrass (two tablespoons dried or two stalks fresh) to the chicken broth and boil for five minutes.

   Required ingredients:

   • Ginger: 30 g
   • Lime leaves: 4 pieces
   • Lemon grass: 2 tablespoons
   • Chicken broth: 2 l

2. Add the pepper paste, stir the broth, and cook for another two minutes.

   Required ingredients:

   • Tom Yum Pepper Paste: 100 g

3. Then add fish sauce, sugar, after two minutes add shrimp, sliced mushrooms, chili pepper cut into rings, and coconut milk.

   Required ingredients:

   • Fish sauce: 20 ml
   • Sugar: 50 g
   • Peeled shrimp: 500 g
   • Champignons: 200 g
   • Chili pepper: 1 piece
   • Coconut milk: 200 ml

4. Bring to a boil, add the juice of two lemons, stir in coarsely chopped cilantro, wait for the soup to boil again, and remove from heat.

   Required ingredients:

   • Lemon: 2 pieces
   • Coriander: 50 g