Tom Yum Goong (Thai Hot and Sour Shrimp Soup)

Name: Tom Yum Goong (Thai Hot and Sour Shrimp Soup)
Yield: Serves 4 servings
Ingredients: Ingredients:; 20 large shrimp (prawns); 10 mushrooms; 8 cherry tomatoes; 1 piece galangal; 5 kaffir lime leaves; 3/4 cup coconut milk (200 ml); Seasonings:; 1 packet tom yum paste; 1 tablespoon sugar; 1 tablespoon fish sauce

胖仙女 @happycooking365

Tips:
1. The essential aromatics for Tom Yum Goong are galangal, kaffir lime leaves, and lemongrass. Since I couldn't find fresh lemongrass, I just used the other two.
2. Tom yum paste usually contains all three aromatics. If you like the flavor of lemongrass, you can add a little lemongrass powder (available at most supermarkets) when you add the tom yum paste.
3. The tom yum paste I used was a whole packet for 1 2/3 cups water (400 ml). I made a big pot, so I used the whole packet. If you use the canned tom yum paste from a Thai grocery store (which is saltier and spicier), start with 3–4 tablespoons, taste, and add more as needed so it doesn't get too spicy or salty.
4. Coconut milk is optional—feel free to leave it out if you don't have any at home.

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Ingredients

Serves 4 servings

Ingredients:
20large shrimp (prawns)
10mushrooms
8cherry tomatoes
1 piecegalangal
5kaffir lime leaves
3/4 cupcoconut milk (200 ml)
Seasonings:
1 packettom yum paste
1 tablespoonsugar
1 tablespoonfish sauce

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Steps

1

Rinse the shrimp, trim the long feelers, and devein.
2

Clean the mushrooms, remove the stems, and cut in half. Rinse the cherry tomatoes and cut in half.
3

Rinse the kaffir lime leaves. Rinse the galangal and slice into thick pieces.
4

Prepare broth in a pot (add water if needed, or use all water if you don't have broth). Add the galangal and kaffir lime leaves and bring to a boil.
5

Add the mushrooms and tomatoes and cook until tender.
6

Add all the seasonings and stir well. Add the shrimp. Once the shrimp are cooked, slowly pour in the coconut milk while stirring to prevent curdling. Cook for about 1 minute, then remove from heat.