in Soup Recipes

Tom Yam Gung Soup

updated

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Ingredients for 4 servings:

  • 1 liter vegetable stock
  • 250 g shrimp(s)
  • 200 g mushrooms
  • 3 tbsp oyster sauce
  • 2 tbsp coconut milk
  • 1 tsp. chili paste, red
  • 1 small chili pepper(s)
  • 1 spring onion(s)
  • 1 piece(s) ginger, approx. 2 cm
  • 1 tbsp lime juice
  • 2 stalk(s) lemongrass
  • 1 bunch of coriander

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

with shrimp

Slice the ginger. Clean and halve the mushrooms. Cut the lemongrass and spring onion into approximately 3 cm long pieces. Cook the vegetable stock with the ginger, spring onion, and lemongrass for about 5 minutes. Add the shrimp, mushrooms, chili paste, and oyster sauce. Simmer for another 10 minutes. Add the coconut milk and stir through. Season the soup with lime juice, salt, and pepper. Let it stand for a few minutes. Roughly chop the coriander leaves and sprinkle over the soup. Approximately 90 kcal per serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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