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Tom Yum Goong (Spicy and sour Thai prawn soup)
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Knuspr-Küche
Erleben Sie den authentischen Geschmack Thailands mit dieser scharf-sauren Tom Yum Goong. Diese traditionelle Garnelensuppe kombiniert die Frische von Zitronengras und Kaffir-Limettenblättern mit der würzigen Tiefe von Fischsauce und thailändischer Chilipaste. Ein aromatisches Highlight, das in nur 30 Minuten auf Ihrem Tisch steht – perfekt für Liebhaber der asiatischen Küche.
Preparation method
Bring the chicken broth to a boil in a large pot. Add the lemongrass, galangal, and kaffir lime leaves and simmer over medium heat for about 5–7 minutes to release the flavors.
Add the mushrooms and halved cherry tomatoes and cook for another 3–4 minutes.
Stir in the chili paste and fish sauce. Finally, add the prawns and cook for just 2–3 minutes until they are pink and firm.
Chef's tip
If you are using prawns with heads, you can boil the heads in the broth first to achieve an even more intense umami flavor. Remove the heads before serving.
Ingredients
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30 min
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