John Myers
Tom Yum Goong Soup
The perfect tom yum goong soup recipe with a picture and simple step-by-step instructions.
- 2 Pc. Parsley root
- 6 Pc. Thai eggplant
- 100 g Turkish pepper
- 200 g Mushrooms
- 5 cm Galangal
- Ginger
- 2 Can Coconut milk
- 4 tbsp Tom yum paste
- 3 Pc. Lemongrass stick
- 1 tsp Lemon paste
- 10 Pc. Kaffir lime leaves
- 30 Pc. Shrimp
- 3 tbsp Apricot kernel oil
- 5 tbsp Honey
- 2 tsp Chili paste
- White wine
- Fry parsley roots (sliced), quartered Thai aubergines, Turkish pepper, quartered mushrooms, galangal (sliced) and the cut ginger with walnut oil and deglaze with white wine. Add coconut milk and simmer for about 10 minutes.
- Cut the lemongrass into pieces about 5 cm long and add to the soup with the Nun Tom Yum paste, lemon paste and kaffir lime leaves. If necessary, fill up with wine or water and let it simmer again.
- Heat apricot kernel oil in a wok, add prawns (20 to 30 pieces). When they are nice and pink, season with honey and chili paste and deglaze with white wine.
- Fill the soup into portion bowls and top with shrimp and stock.
Facebook Comments