• Prep Time: NA
  • Cooking Time: NA
  • Serves: 4

Tom Yum Goong soup

Category: Soups

 Ingredients List

  • 1 pound(480 g) raw medium shrimp,peeled and deveined
  • 1 tablespoon cooking oil
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons tamarind puree
  • 2 teaspoons ground turmeric
  • 1 teaspoon chopped red chilies
  • 4 kafir lime leaves,shredded
  • 2 tablespoons fish sauce
  • 2 tablespoons freshly squeezed lime juice
  • 2 teaspoons brown sugar
  • 2 tablespoons fresh coriander leaves,for serving

 Directions

Peeling the shrimp,reserve the shells and heads.
Cover and refrigerate the shrimp meat.
In a wok,heat cooking oil over medium-high heat,add the shells and heads and cook for 10 minutes , stirring frequently , until the heads are deep orange.
Add 1 cup water and curry paste to the wok.
Bring to a boil and cook for 5 minutes.
Add another 64 oz (2 L) water and simmer for 20 minutes.
Strain and discard the shells and heads.
Return stock to the wok.
Add tamarind,ground turmeric,chili and lime leaves , bring to a boil and cook for 2 minutes.
Add refrigerated shrimp meat and cook for additional 5 minutes or until pink.
Gently stir in the fish sauce,lime juice and brown sugar.
Sprinkle with fresh coriander leaves.
Serve Tom Yum Goong soup hot.

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