Tom Yam Gyng
2 servings
15 minutes
Tom Yum Goong is the king of Thai soups, famous for its vibrant and rich flavor. This aromatic broth combines the spiciness of chili, the citrus freshness of lime, and the umami depth from shrimp and fish sauce. The dish's history dates back to ancient Thailand, where local fishermen used simple ingredients to create a warming soup. Today, Tom Yum Goong is an integral part of Thai cuisine that captivates food lovers worldwide. Perfect for cold days, it invigorates and awakens the appetite. The combination of mushrooms, galangal, and lemongrass creates a unique harmony of flavors, while cilantro adds a fresh accent. This dish not only warms you up but transports you to the soulful atmosphere of Thai street markets where every sip is a small journey into exoticism.
1
We bring the broth to a boil or cook it.
- Chicken broth: 0.5 l
2
Add spices and bring to a boil — let it simmer for about three minutes to release their flavor, then add the mushrooms.
- Button mushrooms: 50 g
- Galangal: 3 g
- Kaffir lime leaves: 1 g
- Chili pepper: 1 piece
- Lemongrass: 5 g
3
We add shrimp, peeled and halved, while also adding cherry tomatoes.
- Tiger prawns: 8 pieces
- Cherry tomatoes: 3 pieces
4
Cook the shrimp until they are ready — white in color, for about three more minutes (do not cook too long to avoid rubbery shrimp), add cilantro a minute before they are done.
- Cilantro: 0.1 bunch
