Go Back
–+ servings
tom yum dans un bol avec un bouillon rouge pâle

Authentic Tom Yum - Lemongrass Shrimp Soup

Print Recipe Pinner la recette
4.81/5 (21)
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main course, Soups and broths
Cuisine: Thai
Servings: 2 servings
Calories: 77kcal
Author: Marc Winer

Equipment

Ingredients

  • 10 shrimp raw
  • 100 grams mushrooms any Asian mushrooms
  • 20 grams lemongrass stalk only, sliced
  • 28 grams shallots sliced
  • 3 leaves kaffir lime
  • 20 grams galangal sliced
  • 2 tablespoons Thai chili paste
  • 3 tablespoons fish sauce
  • 1 teaspoon salt
  • 1 tablespoon palm sugar
  • 2 tablespoons lime juice
  • 90 milliliters powdered milk measure with a liquid measuring cup
  • 350 milliliters water
  • green onions sliced, to taste
  • cilantro chopped, to taste
  • culantro chopped, optional

Procédé

  • Peel and devein the shrimp, then set aside. For a deeper flavor, you can also make this soup with whole shrimp or shrimp in the shell.
    étapes de déveinage des crevettes
  • In a wok or saucepan over medium heat, bring the water to a boil. Add the shallots, lemongrass, galangal, and kaffir lime leaves.
    aromates dans un wok dans de l'eau bouillante
  • Simmer for about 3 minutes, then add the chili paste, palm sugar, fish sauce, salt, lime juice, and mushrooms. Stir well and bring the soup back to a boil. Taste and adjust the seasoning if needed.
    pâte de piment dans un wok avec divers aromates
  • Stir in the powdered milk and let the soup simmer for a few more minutes.
    soupe tom yum pâlissant avec l'ajout de lait en poudre
  • Add the shrimp and cook until just shy of done. Do not overcook them; they will continue cooking in the hot soup.
    crevettes dans un bouillon pour tom yum
  • Finally, stir in the green onions and cilantro. Serve the soup immediately, garnishing each bowl with extra chilies, cilantro, culantro, and green onions.
    oignons verts dans bol tom yum

Notes

Garnish with fresh herbs and chilies to taste.
Galangal, lemongrass, and kaffir lime leaves are not meant to be eaten. Remove them from the soup before serving, or serve the soup as is and leave them in the bowl.

Nutrition

Calories: 77kcal | Féculents: 12g | Protein: 7g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Graisses trans: 0.01g | Cholesterol: 44mg | Sodium: 526mg | Potassium: 320mg | Fiber: 2g | Sugar: 3g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg
Did you make this recipe?Tag @marcwiner on Instagram!