Coconut Lime Tom Yum Goong 🍤🥥🍋

 New Tom Yum Goong Recipe: Coconut Lime Tom Yum Goong 🍤🥥🍋

Ingredients:

• For the soup base:

  • 1 liter chicken or vegetable stock
  • 1 stalk lemongrass, smashed and cut into 3-inch pieces
  • 3-4 kaffir lime leaves, torn
  • 2-inch piece of galangal, sliced
  • 2-3 Thai red chilies, sliced
  • 200g shrimp (peeled and deveined, tails on)
  • 1 cup mushrooms (straw mushrooms or button mushrooms)

• For the flavor:

  • 2 tbsp Thai chili paste (nam prik pao)
  • 1 can (400ml) coconut milk
  • 3 tbsp fish sauce (or soy sauce for a vegan option)
  • 2 tbsp lime juice
  • 1 tsp palm sugar or brown sugar

• For garnish:

  • 2 tbsp chopped cilantro
  • 1 green onion, thinly sliced
  • Lime wedges
  • Extra chili slices (optional for heat)

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Instructions:

1. Prepare the soup base:

   • In a large pot, bring the chicken or vegetable stock to a boil. Add lemongrass, kaffir lime leaves, galangal, and Thai chilies. Reduce heat to a simmer and let the flavors infuse for 10 minutes.

2. Add mushrooms and shrimp:

   • Add the mushrooms to the pot and simmer for 5 minutes.
   • Add shrimp and cook until they turn pink and opaque (about 3 minutes).

3. Enhance the flavor:

   • Stir in Thai chili paste and coconut milk. Mix well to create a creamy base.
   • Add fish sauce, lime juice, and palm sugar. Taste and adjust seasoning as needed (balance of spicy, sour, salty, and sweet).

4. Finish and serve:

   • Remove the pot from heat and discard the lemongrass and lime leaves.
   • Ladle the soup into bowls and garnish with chopped cilantro, green onion, and lime wedges.

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Optional Additions:

• Add glass noodles for a heartier meal.
• Include cherry tomatoes or baby corn for extra texture and flavor.

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