TOM YUM KOONG
Thai soups are a skillful blend of taste, texture and color. This recipe came from a cookbook that my daughter brought back from Singapore. Some of the ingredients are unusual but can be found in Asian markets or online.
Provided by Cucina Casalingo
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring the stock to a boil over medium heat in a saucepan. Add the lemongrass, galangal, kaffir lime leaves and chiles. Lower the heat to medium-low, cover, and simmer for 15 minutes to let the spices infuse the broth.
- Uncover and add the fish sauce, sugar, and mushrooms. Simmer for 5 minutes. Toss in the shrimp and cook for about 5 minutes until they turn pink. Remove from the heat and add the limes and lime juice, green onions, and cilantro. Taste for salt and spices; you should have an equal balance of spicy, salty, and sour. It's a good idea to tell your guest's that the lemongrass and lime leaves and slices are for flavor only and should be avoided when eating the soup.
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Stephen Swindle
[email protected]This Tom Yum Koong was a bit too sour for my taste, but I still enjoyed it. The broth was flavorful and the shrimp were cooked perfectly. I would recommend using less lime juice if you don't like sour food.
Ami Tumi
[email protected]This recipe was easy to follow and the dish turned out delicious! The broth was flavorful and the shrimp were cooked perfectly. I will definitely be making this again.
Maureen Mngomezulu
[email protected]I've made this dish several times now, and it's always a hit! My friends and family love the spicy and sour broth, and the shrimp are always cooked perfectly. I highly recommend this recipe.
Shelton sbangany Ndlovu
[email protected]This Tom Yum Koong was delicious! The broth was flavorful and the shrimp were cooked perfectly. I will definitely be making this again.
Seeta Hatton
[email protected]This recipe was a bit too spicy for me, but I still enjoyed it. The broth was flavorful and the shrimp were cooked perfectly. I would recommend using less chili paste if you don't like spicy food.
Sheron Clarke
[email protected]I made this dish for a party and it was a huge hit! Everyone loved the spicy and sour broth, and the shrimp were cooked perfectly. I will definitely be making this again.
Mj Shuvo
[email protected]This Tom Yum Koong was a bit too sour for my taste, but I still enjoyed it. The broth was flavorful and the shrimp were cooked perfectly. I would recommend using less lime juice if you don't like sour food.
Syed Gohar Abbas Gillani
[email protected]This recipe was easy to follow and the dish turned out delicious! The broth was flavorful and the shrimp were cooked perfectly. I will definitely be making this again.
Aditto Adi
[email protected]I've made this dish several times now, and it's always a hit! My friends and family love the spicy and sour broth, and the shrimp are always cooked perfectly. I highly recommend this recipe.
Rahab Mukenyu
[email protected]This was my first time making Tom Yum Koong, and it turned out great! The broth was flavorful and the shrimp were cooked perfectly. I will definitely be making this again.
Rashid Sukheera
[email protected]This recipe was a bit too spicy for me, but I still enjoyed it. The broth was flavorful and the shrimp were cooked perfectly. I would recommend using less chili paste if you don't like spicy food.
Roy Sagor
[email protected]I followed the recipe exactly and the dish turned out bland. I think I might have used the wrong type of shrimp, because they were tough and didn't have much flavor.
Zeke Scott
[email protected]This Tom Yum Koong was easy to make and turned out great! The flavors were well-balanced and the shrimp were cooked perfectly. I will definitely be making this again.
Samir Ghising
[email protected]I made this dish last night and it was a hit! My family loved the spicy and sour broth, and the shrimp were cooked perfectly. I will definitely be making this again.
Eduards Niedra
[email protected]This Tom Yum Koong was absolutely delicious! The broth was flavorful and aromatic, and the shrimp were perfectly cooked. I especially loved the addition of the lemongrass and kaffir lime leaves, which really gave the dish an authentic Thai flavor.