Spicy Shrimp Soup (Tom Yum Kung)
4 servings
30 minutes
Tom Yum Kung is a spicy shrimp soup that vividly embodies Thai cuisine, rich in aromas and flavors. Its origins trace back to ancient Thai traditions where the combination of lemongrass, galangal, and lime creates a unique refreshing and spicy taste. Tender shrimp, mushrooms, and chili paste add zest to the soup while fish sauce and lime juice balance the flavor with depth. Tom Yum Kung perfectly warms and awakens the appetite while remaining a light and exquisite dish. It is served hot, generously sprinkled with fresh coriander, and the subtle nuances of flavor can be adjusted with the amount of chili and lime juice. This soup is not just food but a true gastronomic journey into the heart of Thailand filled with warmth and passion for harmonious tastes.
1
Boil the chicken broth, add galangal root, lime leaves, and lemon grass cut into 2 cm pieces. Let it boil for a few minutes, then reduce the heat, add lemon juice, fish sauce, and fried chili paste. Cook on low heat for another minute.
- Thai chicken broth: 1.5 l
- Galangal: 8 pieces
- Lemongrass: 2 tablespoons
- Lemon juice: 4 tablespoons
- Fish sauce: 1 tablespoon
- Chili paste: 1 tablespoon
2
Add shrimp that need to be peeled, remove the black veins but leave the tails, and halved mushrooms. Cook for another 3 minutes, the main thing is not to overcook the shrimp. Add a bit more lemon juice, fish sauce, or chili paste if necessary. Serve with fresh coriander leaves. If using fresh chili pepper, chop it and add. If unsure about the amount, serve it chopped on a separate plate.
- Shrimp: 16 pieces
- Button mushrooms: 20 pieces
- Lemon juice: 4 tablespoons
- Fish sauce: 1 tablespoon
- Chili paste: 1 tablespoon
- Chili pepper: 2 pieces
