Sure, here’s a basic recipe for Tom Yum Goong, a popular Thai hot and sour shrimp soup:
Ingredients:
- Shrimp (300g, peeled and deveined)
- Mushrooms (200g, straw mushrooms or other varieties)
- Lemongrass (2 stalks, bruised and cut into 2-inch pieces)
- Galangal (thumb-sized piece, sliced)
- Kaffir lime leaves (4-5 leaves)
- Thai bird’s eye chilies (3-5, crushed)
- Cherry tomatoes (1 cup, halved)
- Onion (1 small, sliced)
- Fish sauce (3 tablespoons)
- Lime juice (3-4 tablespoons)
- Sugar (1 teaspoon)
- Chicken or vegetable broth (4 cups)
Optional:
- Coriander leaves (for garnish)
Instructions:
- Prepare the Broth:
- In a pot, bring the chicken or vegetable broth to a boil.
- Add Aromatics:
- Add lemongrass, galangal, kaffir lime leaves, and Thai bird’s eye chilies to the boiling broth. Let it simmer for 5-10 minutes to infuse the flavors.
- Add Vegetables:
- Add mushrooms, tomatoes, and onions to the pot. Simmer until the vegetables are tender.
- Season the Soup:
- Add fish sauce, lime juice, and sugar to the pot. Adjust the quantities to achieve the desired balance of salty, sour, and sweet flavors. Taste and adjust as needed.
- Add Shrimp:
- Once the vegetables are cooked, add the shrimp to the pot. Cook until the shrimp turn pink and opaque.
- Serve:
- Remove the lemongrass, galangal slices, and kaffir lime leaves from the soup.
- Ladle the Tom Yum Goong into serving bowls.
- Garnish with fresh coriander leaves if desired.
Tom Yum Goong is often served with steamed rice. It’s a flavorful and comforting soup with a perfect balance of spicy, sour, and savory flavors. Adjust the level of spiciness according to your preference. Enjoy!
