Tom yum goong (hot and sour soup)

Name: Tom yum goong (hot and sour soup)
Prep time: 20 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 30 g olive oil; 2 tsp dried chilli flakes; 1 - 2 fresh long red chillies; 1 garlic clove; 5 cm piece fresh galangal; 1 eschalot; 1 tsp tamarind paste; ½ tsp shrimp paste; 1 tbsp fish sauce; 2 stalks fresh lemongrass; 1000 g water; 2 tsp Chicken stock paste; 10 makrut lime leaves; 2 tbsp lime juice; 450 g raw prawns; 230 g fresh mushrooms; 70 g cherry tomatoes; 2 tbsp fresh coriander

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Niveau facile

Temps de préparation 20min

Temps total 45min

Nombre de portions 4 portions

Ingrédients

30 g olive oil
2 tsp dried chilli flakes
1 - 2 fresh long red chillies trimmed, deseeded if preferred and cut into halves
1 garlic clove
5 cm piece fresh galangal peeled and cut into thin slices
1 eschalot cut into halves
1 tsp tamarind paste
½ tsp shrimp paste (optional - see Tips)
1 tbsp fish sauce
2 stalks fresh lemongrass trimmed, bruised and cut into thirds
1000 g water
2 tsp Chicken stock paste (see Tips)
10 makrut lime leaves torn
2 tbsp lime juice
450 g raw prawns peeled and deveined, reserving heads and shells
230 g fresh mushrooms cut into quarters
70 g cherry tomatoes cut into quarters
2 tbsp fresh coriander leaves only, for garnishing

Infos nut.: par 1 portion
Calories: 218.5 kcal / 917.6 kJ
Protides: 26.5 g
Lipides: 9.1 g
Glucides: 4.3 g
Fibre: 5.1 g
Graisses saturées: 1.5 g
Sodium: 1231.2 mg