Creado con IA
Classic Tom Yum Goong
Ingredientes
4 Raciones
- lemongrass2 stalks
- galangal4 slices
- kaffir lime leaves6 leaves
- bird's eye chilies2 chilies
- mushrooms100 grams
- tomatoes2 medium
- onions1 medium
- shrimp200 grams
- fish sauce1,5 tablespoons
- lime juice3 tablespoons
- chicken stock4 cups
- cilantro1 handful
- sugar1 teaspoon
Preparación
- 1
Prepare the ingredients: Bruise the lemongrass and cut it into 2-inch long pieces. Thinly slice the galangal. Tear the kaffir lime leaves to release their flavor. Halve the bird's eye chilies (remove seeds if you prefer less heat). Quarter the mushrooms and tomatoes. Slice the onion into thin wedges. Peel and devein the shrimp.
- 2
Bring the chicken stock to a boil in a pot over medium heat.
- 3
Add the lemongrass, galangal, kaffir lime leaves, and bird's eye chilies to the boiling stock. Let it simmer for 5 minutes to infuse the flavors.
- 4
Add the mushrooms, tomatoes, and onions to the pot. Cook for another 5 minutes.
- 5
Add the shrimp to the pot and cook until they turn pink and are cooked through, about 3 minutes.
- 6
Season the soup with fish sauce, lime juice, and sugar. Adjust the flavors to your liking, balancing the spicy, sour, and salty elements.
- 7
Turn off the heat and add a handful of fresh cilantro leaves.
- 8
Serve the Tom Yum Goong hot, ensuring each bowl gets a good mix of shrimp, vegetables, and broth.
