Spicy Sour Thai Shrimp Soup Tom Yum Goong – A detailed recipe for cooking. Share with friends: 
Time: 50 minutes Difficulty: easy Servings: 4 servings in quality snacks Recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 can (225 gr.) Of straw mushrooms (rinse and cut in half)
- 450 gr peeled large shrimp with tails
- 2 l chicken broth
- 2 diagonally chopped into 5 cm pieces. Fresh stalk lemongrass
- 4 sheets of kaffir lime
- Sliced piece of fresh galangal or ginger long 2.5 cm
- 2 sliced red chili peppers
- 2 tbsp. l fish sauce (such as Nam pla)
- 1.5 tsp Sahara
- 2 lime juice
- 2 thinly chopped stalks of green onions
- 1 handful of chopped fresh cilantro
Recipes with similar ingredients: shrimp, lime juice, sauce fish, lemon grass, green onions, chili peppers, cilantro
Recipe preparation:
- In a saucepan over medium heat, bring the broth to a boil. Add lemongrass, kaffir lime leaves, galangal and chili peppers. Reduce heat to moderately low, cover the pan with a lid and cook when low boil for 15 minutes, so that the broth is saturated with spices.
- Remove the lid and add fish sauce, sugar and mushrooms. Cook 5 min Add the shrimp and cook for about 8 minutes until they become pink. Remove the pan from the heat and add lime juice, green onions and cilantro. Try to have enough salt and spices. Soup must have balanced spicy, salty and sour taste. Your guests are worth say lemongrass and lime leaves are just for flavor, and there are they are not worth it.
