Thai Shrimp Soup TOM YUM GOONG

Last Updated on August 18, 2024

Asian lunch soup, thick, full of ingredients including shrimp and shitake mushrooms. There are more variations of this recipe!

Ingredients:

8 pcs of chilled pre-cooked shrimp 1 l fish or vegetable stock 1/2 cup bamboo shoots

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1 bunch of fresh cilantro 400 ml coconut milk 100 ml water 50 ml soy sauce 200 g rice noodles 50 g shitake mushrooms 4-6 pieces cherry tomatoes 4 pcs chillies 4 pcs ginger root pucks 2-4 pcs garlic cloves 1 pk onions

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1 pk lemets chilli sauce for seasoning pepper oil

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salt

Procedure:

A few hours before making the soup, marinate the dried shitake mushroom heads in soy sauce that has been slightly diluted with water

.In a saucepan in well heated oil, fry the onion cut into strips and sliced garlic, once the pieces turn golden, pour the broth over everything and let it come to a boil

To the bubbling soup add the chillies, ginger, sliced tomatoes, bamboo shoots and shitake mushrooms, then the juice of 1/2 lime, chilli sauce, pour in the milk, let it simmer for a few minutes, stirring occasionally

.li>Finally add the prawns to the soup, season the soup with chopped fresh coriander, pepper and salt

Serve the soup with rice noodles cooked according to the instructions on the packet, garnish with lime wedges or marigolds.

Note:

Photo: Nadia Indruchová