Tom Yum Goong Soup
Share
Tom Yum Goong Soup
Category
Soups and Breads
Ingredients
- 1 tablespoon Fustini’s Blood Orange olive oil
- 1 tablespoon grated fresh ginger
- 1 stalk lemongrass, minced
- 2-3 teaspoons red curry paste
- 4 cups chicken broth
- 3 tablespoons fish sauce
- 1 tablespoon light brown sugar
- 1 (13.5 ounce) can of coconut milk
- ½-1 pound medium shrimp - peeled and deveined
- 2 tablespoons fresh lime juice and zest from 1 lime
- Salt to taste
- 1 fresh tomato, chopped
- 1/4 cup chopped fresh cilantro
- Optional: add baby corn, bamboo shoots, bok choy
Ingredients
Optional: add baby corn, bamboo shoots, bok choy
Directions
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar, simmer for 15 minutes. Stir in the coconut milk. Add the shrimp, cook until no longer translucent about 5 minutes. Stir in the lime zest and juice and tomato, season with salt. Garnish with cilantro and eat with gusto!.