Tom Yam Goong (Gung)

Ingredients for 4 servings:

• 300 g shrimp(s)
• 300 g mushrooms, Thai mushrooms (or fresh mushrooms)
• 1 piece(s) of galangal (approx. 5 cm)
• 5 kaffir lime leaves, halved and briefly pounded
• 2 stalk(s) lemongrass, beat and then cut into 3 cm long pieces
• 1 small chili pepper(s) (very hot), finely chopped
• 1 tbsp chili paste with soybean oil (Nam Prick Pau – Asian store)
• 1 tsp, heaped spice paste (Tom Yum Paste)
• 4 tbsp fish sauce
• 1 lime(s), juice
• Coriander leaves, torn leaves
• possibly coconut milk
• 750 ml water

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

spicy shrimp soup with lemongrass

Remove the tails from the shrimp and score the outer edges lengthwise (they will then expand in the hot water like a flower). Heat the water and add all ingredients (except the shrimp!). Simmer gently while stirring for about 2 minutes. Then add the shrimp to the boiling water – do not stir at first, only after about 1 minute (otherwise they will easily fall apart). The soup is ready when the shrimp have turned reddish. Serve the soup hot with a little coconut milk on top for garnish.