Tom Yum Goong

Name: Tom Yum Goong
Total time: 26 min
Yield: 2 servings
Cuisine: thai
Ingredients: 250 g Shrimp; 700 ml Chicken Stock; 2 pcs Lemongrass; 20 g Galangal; 4 pcs Kaffir Lime Leaves; 120 g Straw Mushrooms; 2.3 tbsp Fish Sauce; 2 tsp Palm Sugar; 1 pcs Lime; 6 pcs Thai Basil; 10 g Cilantro; 1 tbsp Nam Prik Pao; 3 pcs Thai Chili

Hot and sour prawn soup bright with lime, herbs and a clean chili kick.

Ingredients

250 g Shrimp
700 ml Chicken Stock
2 pcs Lemongrass
20 g Galangal
4 pcs Kaffir Lime Leaves
120 g Straw Mushrooms
2.3333333333333335 tbsp Fish Sauce
2 tsp Palm Sugar
1 pcs Lime
6 pcs Thai Basil
10 g Cilantro
1 tbsp Nam Prik Pao
3 pcs Thai Chili

Method

Bruise and slice {lemongrass}, slice {galangal}, tear {kaffir_lime_leaves}, slice {thai_chili}, cut {lime}, and roughly chop {cilantro} so the broth infuses quickly and evenly.
Bring {chicken_stock} to a gentle simmer in a saucepan over medium heat. Add {lemongrass}, {galangal}, and {kaffir_lime_leaves}, season lightly with {fish_sauce}, and simmer until the broth smells citrusy and deeply aromatic.
Keep the saucepan at a gentle simmer over medium-low heat. Add {straw_mushrooms}, {palm_sugar}, {nam_prik_pao}, and {thai_chili}; cook until the mushrooms soften, then add {shrimp} and poach just until pink and curled. Taste and adjust with more {fish_sauce} if needed for salty depth.
Take the pan off the heat and stir in {lime}. Ladle the soup into warm bowls, then finish with {cilantro} and {thai_basil} for freshness and aroma.