Thai Tom Yum Goong
Ingredients.
1 pound large shrimp, peeled and deveined
4 cups vegetable or chicken broth
2 lemongrass stalks, bruised and cut into pieces
3-4 kaffir lime leaves
3-4 slices galangal or ginger
2-3 Thai chili peppers, sliced (adjust to taste)
1 small onion, sliced
1 tomato, cut into wedges
2 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon palm sugar or brown sugar
Fresh cilantro leaves for garnish
Garnish and serve.
In a pot, bring the broth to a boil over medium heat. Add lemongrass, kaffir lime leaves, galangal or ginger, Thai chili peppers, and onion. Simmer for 5 minutes to infuse the flavors.
Add the shrimp and cook until they turn pink and are cooked through, about 2-3 minutes.
Stir in the tomato wedges, fish sauce, lime juice, and palm sugar. Adjust the seasoning according to your taste preferences.
Cook soup.
Remove the pot from heat and ladle the soup into serving bowls. Garnish with fresh cilantro leaves.
Serve the Tom Yum Goong hot as a comforting and flavorful soup.