Tom yum goon soup, Classic Thai shrimp and lemongrass soup by Wael Lazkani
Tom yum goon soup
Classic Thai shrimp and lemongrass soup
By Wael Lazkani
Preparation 60 mn
Ingredients for 6 persons
1L shrimp or chicken broth
2 stalks fresh lemongrass, sliced on a bias in 2-inch pieces
4 kaffir lime leaves
1 -inch piece fresh ginger, sliced
2 red chilies, sliced
2 tablespoons fish sauce
1 1/2 teaspoons sugar
1 cup straw or plain mushrooms, rinsed and quartered
½ kg large shrimp, peeled with tails on
2 limes, juiced
2 green onions, sliced
1 handful fresh coriander, chopped
Method of preparation
Bring the stock to the boil over medium heat in a saucepan.
Add the lemongrass, kaffir lime leaves, ginger, garlic and chilies. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes.
Toss in the shrimp and cook for about 2 minutes until they turn pink.
Remove from the heat and add the lime juice, green onions, and coriander.
Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. Remove lime leaves and lemongrass before serving.