Tom Yum Soup with Shrimp and Coconut Milk (Tom Yum Goong)

Name: Tom Yum Soup with Shrimp and Coconut Milk (Tom Yum Goong)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb Shrimp (peeled and deveined); 1 can Coconut milk; 4 cups Chicken broth (dairy-free); 2 stalks Lemongrass; 4-5 slices Galangal; 4 leaves Kaffir lime leaves; 8 oz Mushrooms; 2-3 small Thai chilies; 2 tbsp Fish sauce; 3 tbsp Lime juice; 2 tbsp Cilantro

A creamy and spicy Thai soup with shrimp, mushrooms, lemongrass, galangal, and coconut milk.

45m4 servings

Contains shellfishContains fishDAIRY-freeEGG-free

380 cal|25g protein|15g carbs|25g fat|2g fiber

Ingredients

about 450 g Shrimp (peeled and deveined)
1 can Coconut milk
4 cups Chicken broth (dairy-free)
2 stalks Lemongrass
4-5 slices Galangal
4 leaves Kaffir lime leaves
about 225 g Mushrooms
2-3 small Thai chilies
2 tbsp Fish sauce
3 tbsp Lime juice
2 tbsp Cilantro

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Bruise lemongrass stalks. Slice galangal and mushrooms.
2Bring chicken broth to a boil in a pot.
3Add lemongrass, galangal, and kaffir lime leaves. Simmer for 5 minutes.
4Add mushrooms and shrimp. Cook until shrimp is pink and cooked through.
5Stir in coconut milk, fish sauce, and lime juice.
6Add Thai chilies to taste.
7Garnish with cilantro and serve hot.

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