Tom Yum Goong
Servings: 8 servings
Calories: 420kcal
Ingredients
Seafood
- 250 grams Shrimp – cleaned
- 500 grams Seafood mix - available frozen from the supermarket
Vegetables
- 2 Large Tomato
- 250 grams Mushrooms
- 75 grams Snow peas
- 70 grams Baby corn - Optional
- 3 Dried red chilies
Liquids and condiments
- 2 tsp Fish sauce
- 8 tbsp Lime juice
- 3 cup Water
- 2 tbsp Cooking oil
- 1 tsp Sugar
- 400 ml Coconut cream
Thai Ingredients
- 1/2 Cup Nam Prik Pao (Home made) - 2 tbsp *see note on tom yum pastes.
- 6 Garlic cloves
- 2 Stalks Lemongrass - Or 1 tsp Lemongrass paste
- 1/4 Galangal - Or 1 tsp Galangal paste
- 7 Kaffir lime leaves
Garnish
- Parsley
- 1 Red chili
Instructions
- Cook the Pastes: Preheat the pot on medium-high heat. Drizzle the grapeseed oil and add the shrimp paste, and nam prik pao paste. Pour 50 ml of water and mix the paste for 1 minute by continuously stirring the shrimp paste and cook it in the oil.
- Add liquid: Add 3 cups of water. Add coconut cream and lime juice. Add all the other ingredients with the exception of the shrimp or seafood.
- Shrimp: Add the seafood and tomatoes in the soup in the last four minutes of the cooking time. Cook for four minutes. Remove from heat and serve immediately.
Nutrition
Calories: 420kcal | Carbohydrates: 55g | Protein: 18g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 50mg | Sodium: 761mg | Potassium: 386mg | Fiber: 4g | Sugar: 45g | Vitamin A: 516IU | Vitamin C: 18mg | Calcium: 42mg | Iron: 1mg