Thai Tom Yum Goong - Making spicy-sour shrimp soup easily at home
A steaming, aromatic Thai Tom Yum Goong is the perfect choice when you crave a short trip to the street food stalls of Bangkok. As a little foodie, I especially love this spicy-sour shrimp soup because it's freshly on the table in under 30 minutes. The combination of fragrant galangal, citrusy kaffir lime leaves, and the pleasant heat of chilies makes this dish a true palate experience. This soup is not only healthy and light, but also a wonderful example of the Thai balance of sweet, sour, spicy, and salty. The best part? You don't need hidden processed products, just the power of fresh spices. Grab your wooden spoon and let's whip up this quick, delicious delicacy together – it's really child's play!
Ingredients
Preparation
First, press the lemongrass (1 stalk) lightly with the back of a knife and cut into coarse pieces so that the aroma can unfold beautifully.
Bring the vegetable broth (400 ml) to a boil in a pot and add the galangal (2 slices), the lemongrass (1 stalk), and the kaffir lime leaves (3).
Finely chop the chili (1) and add it to the simmering broth together with the mushrooms (50 g) – this adds a wonderfully spicy note!
Now carefully slide the shrimp (150 g) into the soup and let them cook gently over medium heat until they have a beautiful pink color.
Finally, remove the pot from the heat and season with lime juice (2 tbsp) and fish sauce (1 tbsp) – my little foodie tip: tasting is everything, it should be tangy and salty at the same time.
Before serving, coarsely chop the fresh cilantro (1 bunch) and sprinkle generously over the finished soup.
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