Tom Yam Ghung (creamy Thai shrimp soup)
20 mins
20 mins
Ingredients
- 100 g Prawns
- 2-3 Oyster mushrooms
- 1 Tomato
- 2-4 little red chillies
- 1 ripe galangal root (from the Asia shop)
- 1 stick of lemongrass
- 2-3 small shallots
- 2-3 Bergamot leaves (from the Asia shop)
- 7-10 Tbsp Coriander
- 2-3 TEASPOONS Fish sauce
- 2-3 TEASPOONS Lime juice
- 1/2 TEASPOON Salt
- 3 cup(s) Vegetable broth
- 4-5 Tsp Coffee Creamer
- 2 TEASPOONS Chilli paste (from the Asia shop)
- 7-10 Tbsp Note: This soup can be prepared clear or creamy. For the clear version, simply leave out the coffee cream and chilli paste
Directions
- 1
Cut lemongrass into very fine slices from the root (only up to the purple inner part), crush and knot the rest of the grass. Cut 10-12 very fine slices of galangal, crush the rest (as you do with garlic cloves).
- 2
Lightly crush and quarter the shallots. Quarter 1 bergamot leaf, roll 1 and cut into very fine strips. Crush the chilli, quarter the tomato, cut the oyster mushrooms into strips
- 3
Heat broth, add herbs (lemon grass, galangal, shallots, bergamot leaves, coriander, chillies), allow to boil down briefly.
- 4
Add tomato and oyster mushrooms and salt. Add the shrimps and cook until they are cooked. Remove from heat, add lime juice, fish sauce, coffee cream and chilli paste.
- 5
Remove lemongrass knots, crushed galangal root, crushed shallots from the soup (these are not eaten)
- 6
Garnish with a coriander branch and serve.
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