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Lemongrass & Seafood Soup (Tom Yum Goong) Recipe
Jun 22, 2012 @ 2:03 PM
Posted by
Daily Value: 26%
Servings: 4
Dairy-Free, Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 525Daily Value: 26%
Servings: 4
Dairy-Free, Gluten-Free, Wheat-Free
| Fat | 14g | 21% |
| Saturated | 2g | 10% |
| Trans | 0g | 0% |
| Carbs | 40g | 13% |
| Fiber | 4g | 16% |
| Sugars | 11g | 0% |
| Protein | 63g | 126% |
| Cholesterol | 211mg | 70% |
| Sodium | 3558mg | 148% |
| Calcium | 225mg | 23% |
| Magnesium | 144mg | 36% |
| Potassium | 1266mg | 36% |
| Iron | 8mg | 42% |
| Zinc | 4mg | 27% |
| Vitamin A | 1176IU | 24% |
| Vitamin C | 11mg | 19% |
| Thiamin (B1) | 0mg | 7% |
| Riboflavin (B2) | 0mg | 25% |
| Niacin (B3) | 13mg | 63% |
| Vitamin B6 | 1mg | 39% |
| Folic Acid (B9) | 86µg | 22% |
| Vitamin B12 | 27µg | 457% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 4mg | 22% |
| Vitamin K | 22µg | 28% |
| Fatty acids, total monounsaturated | 6g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
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Farina Kingsley
Authentically prepared with seafood, this wonderful soup is loaded with aromatics and seasoned with lime and fish sauce. It is a perfect blend of salty, sweet and sour to soothe whatever ails you.
INGREDIENTS
For the aromatic paste:
- 4 cloves garlic
- 2 green serrano chilies, seeded and chopped
- 3 tablespoons cilantro stems
- 1 1/2 teaspoons black peppercorns, coarsely ground
For the soup:
- 2 pounds clams
- 1 pound shrimp
- 8-10 fresh shiitake mushrooms, stems removed and thinly sliced
- 3 lemongrass stalks, trimmed and crushed
- 4 fresh galangal slices, 1/4-inch thick, peeled and smashed
- 4 shallots, thinly sliced
- 8 cups low sodium chicken broth
- 5 kaffir lime leaves, shredded
- 2 tablespoons lime juice
- 1/4 cup fish sauce
- 1 tablespoon chopped palm sugar
- 2 tablespoons canola oil
- 1/4 cup Thai basil, shredded
- 1/4 cup fresh cilantro
DIRECTIONS
For the aromatic paste:
Using a mortar and pestle or mini-food processor, grind the ingredients for the aromatic paste with 1 tablespoon of water until smooth and set aside.
For the soup:
In a stock pot over high heat, heat the canola oil, add mushrooms and saute until they begin to brown, about 2 minutes. Stir in lemongrass, galangal slices, and shallots and sauté until fragrant, about 2 minutes longer.
Pour in the broth and bring to a boil. Reduce heat to medium, stir in thearomatic paste, and simmer 3-4 minutes. Add the kaffir lime leaves, fish sauce, lime juice, palm sugar, and stir to mix well. Simmer soup for 5 minutes to allow flavors to develop.
In a separate pan, heat 2 cups water to a simmer and cook the clams until they open, then remove from heat. Discard the cooking liquid and any unopened clams. Set aside.
Just before serving, stir in the shrimp. As soon as they begin to turn pink and opaque, after about 3 minutes, remove the soup from heat. Add in the cooked clams and heat through. Ladle the soup into warm bowls, garnish with the fresh herbs and serve immediately.
Recipe Details
Servings: 4Cuisine: Thai
