Spicy Thai Coconut and Shrimp Soup - Low Lactose
The Spicy Thai Coconut and Shrimp Soup, known as Tom Yum Goong, is a remarkable blend of exotic flavors that brings the richness of Thai cuisine straight to your table. This soup combines velvety coconut milk with the perfect amount of red curry heat, punctuated by the tangy notes of lime and the umami depth of fish sauce. Every spoonful offers a new flavor journey, featuring succulent shrimp, earthy mushrooms, and fresh herbs like cilantro and green onions.
Ingrédients
- 1 tablespoon vegetable oil
- 2 cups chicken broth
- 1 can (14 oz) coconut milk
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon sugar
- 1/2 cup cherry tomatoes, halved
- 3 slices fresh galangal
- 2 lime lime leaves, torn
- 1 stalk stalk lemongrass, cut into 2-inch pieces and smashed
- 1/4 cup fresh cilantro, chopped
- 1 red red chili, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 green green onions, sliced
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the minced garlic, red curry paste, and lemongrass, stir for 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a boil.
- Add the galangal, lime leaves, mushrooms, and cherry tomatoes. Simmer for 5 minutes.
- Stir in the coconut milk, fish sauce, lime juice, and sugar. Bring back to a simmer.
- Add the shrimp and cook until they turn pink, about 3-4 minutes.
- Season with salt and black pepper to taste.
- Remove from heat and discard the galangal slices and lemongrass pieces.
- Ladle the soup into bowls and garnish with fresh cilantro, green onions, and sliced red chili.
Nutrition (per 100g)
Serving: 100g | Calories: 290kcal | Carbohydrates: 9g | Protéines: 19g | Fat: 21g | Sucre: 6g
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