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Tom Yum Soup
A hot and sour Thai soup packed with lemongrass, lime leaves and shrimp.
Ingrédients
- 12 shrimp, peeled
- 1L chicken or shrimp stock
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 3 slices galangal or ginger
- 200g mushrooms, halved
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 2 tbsp chilli paste
- Fresh coriander
Préparation
Bring the stock to a simmer with the lemongrass, lime leaves and galangal for 10 minutes to infuse.
Add the mushrooms and cook for 5 minutes. Stir in the chilli paste, fish sauce and shrimp, and cook until the shrimp turn pink.
Remove from the heat and stir in the lime juice, adjusting seasoning to taste.
Garnish with fresh coriander and serve hot.
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