Tom yum soup with shrimps
1 serving
15 minutes
Tom Yum soup with shrimp is a vibrant dish of Asian cuisine that captivates with its spicy heat and rich aromas. Its roots go deep into Thai gastronomy, where it is considered one of the national symbols. This soup combines the light sourness of lime, the spiciness of chili, and the richness of seafood to create a harmony of flavors. Galangal and lemongrass add a refreshing citrus note, while coconut milk softens the heat. Tom Yum warms and invigorates perfectly, awakening taste receptors. It is ideal as a standalone dish but also pairs wonderfully with rice to balance the spiciness. This soup not only delights in taste but also has tonic properties that stimulate metabolism and improve mood. True culinary magic in every spoon!
1
Clean the shrimp.
- King prawns: 150 g
2
Cut the galangal root and lemongrass into small 3 cm pieces. Place in a mortar and lightly crush to release the aromas.
- Galangal: 30 g
- Lemongrass: 20 g
3
Bring the broth to a boil. Add galangal root, lemongrass, lime leaves, salt, tom yum paste, and mix everything.
- Fish stock: 250 ml
- Galangal: 30 g
- Lemongrass: 20 g
- Kaffir lime leaves: 20 g
- Salt: 1 teaspoon
- Tom yum paste: 1 teaspoon
4
Add shrimp and cook for 2 minutes.
- King prawns: 150 g
5
Place the chili peppers in a mortar and crush them into a paste. Add to the soup.
- Chili pepper: 25 g
6
Then add fish sauce, lemon juice, chili paste, and condensed milk to the soup. Remove from heat.
- Fish sauce: 3 tablespoons
- Lemon juice: 1 tablespoon
- Chili paste: 1 teaspoon
- Condensed milk: 2 teaspoons
7
Serve hot, garnished with coriander leaves and rice in a separate bowl.
- Cilantro: 1 bunch
