Tom Yum Koong by Palita Sriratana
Have you been searching for the perfect warm-you-from-the-insides soup, perfectly balanced with sweetness and heat? Look no further than Tom Yum Koong!
This Thai hot and sour shrimp soup features mushrooms, lemongrass, and of course, Pink Salt Kitchens' Nam Prik Pao Thai chili jam, to give it its signature red hue. This healthy and filling soup comes together quickly, fulfilling your cozy vibes at a moment's notice!
Tom Yum Koong
A healthy hot and sour Thai soup featuring shrimp, mushrooms, lemongrass and Nam Prik Pao Thai Roasted Chili Jam
12 oz shrimp, peeled and deveined
2 1/2 cups chicken stock
1 stalk lemongrass, bruised and cut into 2 inch pieces
3 slices galangal
6 makrut lime leaves
6 bird’s eyes chilies pounded
6 fresh oyster mushrooms cut into pieces
3 tablespoons Nam Prik Pao
3 teaspoons fish sauce
3 tablespoons lime juice
Bring stock to low boil.
Add aromatics: lemongrass, galangal, birds eye chilies, fish sauce, and mushrooms. Bring it to boil again. Note: Lemongrass and galangal are aromatics that perfume the broth, but are not to be eaten.
Add shrimp and Nam Prik Pao. Season to taste.
To serve, turn off heat. Add lime juice and makrut leaves. Serve immediately. Note: Add lime juice last. Cooked lime juice will lead to a bitter taste.
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