Tom Yum Koong Soup
The recipe Tom Yum Koong Soup is ready in approximately 1 hour and 10 minutes and is definitely an awesome gluten free, dairy free, and pescatarian option for lovers of Asian food. This recipe serves 6. One portion of this dish contains roughly 9g of protein, 1g of fat, and a total of 64 calories. It will be a hit at your Autumn event. It works well as an affordable soup. A mixture of mushrooms, shrimp, kaffir lime leaves, and a handful of other ingredients are all it takes to make this recipe so tasty.
Instructions
Trim lemongrass and cut into matchstick size pieces.
Add the shrimp heads and shells to water, then cook for 20 minutes. Turn the fire off. Soak the heads and shells for further 20 minutes before discarding.
Trim lemongrass and cut into matchstick size pieces.
Add stock, lemon grass, kaffir lime leaves, galangal, chili padi, fish sauce, lime juice, sugar, and chili paste to a pot and bring to a boil. After boiling for 5 minutes, add shrimps and both mushrooms. Cook for further 10 minutes.
Garnish with coriander leaves.