Soupe Thaïlandaise Tom Yam Kung
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Tom Yam Kung soup

  • Preparation 15 min
  • Cooking time 20 min
  • For 6 servings

Ingredients

    • 1.5L / 53 fl oz vegetable stock 
    • 75g / 2 ¾ oz galanga 
    • 6 frozen bergamot leaves 
    • 4 sticks fresh lemongrass 
    • 24 uncooked shrimps 
    • 400g / 14 oz straw mushrooms (tinned) 
    • 2 small red chili peppers (according to taste) 
    • Juice of 4 limes 
    • 6 tbsp nuoc mam or nam pla 
    • 1 onion 
    • 250g / 9 oz tinned tomatoes (chopped) 
    • 5 tbsp sesame seed oil 
    • 4 tbsp brown sugar 
    • ½ tsp salt 
    • Fresh coriander 

1. Peel the shrimps. Using a small kitchen knife, remove the black filament on its upper side (this is the intestines and is quite bitter). 

2. Peel the galangal and cut into sticks around 1cm long. Remove the first layer from the lemongrass sticks and cut the fleshy part into thin slices. Cut the rest of the stick at an angle into 3 pieces. 

3. Remove the seeds from the chili peppers and chop them finely. To make sure this is done correctly, remove the stalk then cut it lengthways. Using the blade of a knife, remove all the seeds. Don’t forget to wear gloves to avoid getting burnt, and above all, do not touch your eyes once you’ve removed the seeds! 

4. Peel the onion and chop it finely. Pour the stock into the stockpot. 

5. Add the galanga, lemongrass, bergamot leaves, fish sauce (nuoc nam), lime juice, chili peppers, sesame oil, chopped onion and tomatoes. Cook for 15 minutes. 

6. Add the shrimps, mushrooms (cut in half), salt and sugar. 

7. Cook for another 6 minutes. 

8. Just before serving, add some freshly chopped coriander leaves. Serve hot with rice.