There are two versions of Tom Yum soup; the clear Tom yum soup called Goong and the creamy Tom yum called Nam Khon. Whatever you do, the legendary Thai soup is a sour and tongue-tingling treat.
Ingredients
- 200 g prawns or tiger prawn tails
- 2 lemongrass
- 10 kaffir lime leaves
- chilies to taste
- 2 dl coconut cream omit if you make the clear soup
- 50 g galangal root or radish
- 1 garlic clove
- 1 tbsp cornflour
- 2 tbsp tomato puree
- 2 tbsp fish sauce
- 3 lime juice
- 2 tablespoons cane sugar
- 5 dl water
- fresh coriander for garnish
Instructions
- Bring the water to the boil in a saucepan. Meanwhile, chop the mushrooms and bring to the boil.
- Chop the tomatoes and slice the galangal. Chop the lemongrass a little smaller to fit into the pot. With the blade of a knife, smash the garlic and use with the peel on.
- Put the rest of the ingredients, except the prawns, into the pan and bring to a good boil for five minutes. Check the taste.
- Pour in the frozen prawns and put the Tom Yum soup on the table under the lid to rest for a while. The prawns will cook quickly and cool the soup down to an edible consistency.
- Garnish the finished Tom Yum with torn coriander.
Nutrition (values are an approximate guide)
Calories: 262kcal | Carbohydrates: 17g | Protein: 13g | Fat: 18g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 777mg | Potassium: 403mg | Fiber: 1g | Sugar: 7g | Vitamin A: 53IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 2mg
Do you have a recipe?Share it to the world with us. With valuable backlink. Read more here Leave a recipe!
Last Updated on June 12, 2022 by Flavorado
This post is also available in:
Suomi
