Hot and Sour Soup with Shrimp (Tom Yum Goong)
Published December 12, 2000
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 or 4 stalks lemon grass
4 cups chicken stock, preferably homemade
3 kaffir lime leaves, very thinly sliced
5 ounces oyster mushrooms, trimmed and quartered
8 ounces jumbo shrimp
2 to 3 bird pepper chilies, stemmed, seeded and minced
2 to 3 teaspoons nam pla (fish sauce)
3 to 4 tablespoons (or more) lime juice
5 sprigs cilantro, washed, dried and chopped
4 whole kaffir lime leaves, for garnish
Nutritional analysis per serving (4 servings)
18 grams carbs; 98 milligrams cholesterol; 177 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 1 gram fiber; 715 milligrams sodium; 20 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim the bottom of the lemon grass, and remove tough layers. Using a food processor or Japanese or French mandoline, slice the bottom 3 or 4 inches of the stalk tissue-thin.
- Step 2
Bring the stock to a boil. Add lemon grass and sliced lime leaves, and boil one minute.
- Step 3
Add the mushrooms, and simmer until mushrooms have softened, 2 or 3 minutes.
- Step 4
Add the shrimp, chilies and fish sauce, and cook until shrimp are just done. (Do not overcook the shrimp.)
- Step 5
Stir in the lime juice, tasting as you add. Serve, sprinkled with cilantro and the 4 whole lime leaves.
Private Notes
Comments
Use shrimp/fish based broth, not chicken!
I think the lemon grass and sliced lime leaves should have been strained before adding the shrimp
I wanted this to be amazing because it was a simple and quick recipe for one of our favorite soups. Unfortunately, it was lacking in depth and flavor. I followed exactly and won't make again unless I change up big time.
Use shrimp/fish based broth, not chicken!