Soups & creams
Tom Yum Goong
Spicy, sour Thai soup with shrimp, mushrooms and lemongrass.
Gluten-free
Ingredients
- 400 g peeled shrimp (reserve the heads)
- 1.2 liters water or broth
- 2 stalks lemongrass, bruised
- 4 slices galangal or ginger
- 4 kaffir lime leaves
- 150 g mushrooms, quartered
- 2 red chilies, chopped
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 1 teaspoon sugar
- 1 tablespoon chili paste in oil (nam prik pao)
- Fresh cilantro
Step-by-step
Using a different robot? Switch it here:
- Put the water, lemongrass, galangal and lime leaves in the mixing bowl. Cook 10 min/100°C/speed 1.
- Add the mushrooms and chilies and cook 5 min/100°C/reverse/spoon speed.
- Add the fish sauce, sugar and chili paste. Mix 30 sec/speed 1.
- Add the shrimp and cook 4 min/90°C/reverse/spoon speed until pink.
- Turn off, add the lime juice and adjust the balance between sour, salty and spicy.
- Serve with chopped fresh cilantro on top.
Tips
- Add the lime juice off the heat so it doesn't turn bitter.
- The lemongrass and galangal aren't eaten — they're just for flavoring.
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