ThailandTom yum goong (hot and sour shrimp soup)
Arabic name توم يام كونغ - حساء الجمبري الحار الحامض (Tom Yum Goong)
Original name Tom Yum Goong
Watch how it’s made
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Ingredients (13)
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Method
Fry the shrimp shells in a little oil until they turn bright red, to make a richly flavoured stock, then add the water, bruised lemongrass, torn kaffir lime leaves and sliced galangal, and boil for 10 minutes.
Strain the stock if you want a clear version, or leave it as is for the full version.
Add the mushrooms and cherry tomatoes and cook for 2 minutes.
Add the cleaned shrimp and cook just until they turn pink (2–3 minutes; do not overcook).
Take the pot off the heat and add the lemon juice, fish sauce and crushed chillies (and the nam prik pao for the creamy version) at the very end, so the sourness is not lost through boiling; serve piping hot straight away, garnished with coriander.
