Lemongrass & Seafood Soup (Tom Yum Goong)

Staff Writer
Lemongrass & Seafood Soup (Tom Yum Goong)
Lemongrass & Seafood Soup
Farina Kingsley

Lemongrass & Seafood Soup

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.

4
Servings
523
Calories Per Serving
Deliver Ingredients

Ingredients

For the aromatic paste

  • 4 cloves garlic
  • 2 green serrano chilies, seeded and chopped
  • 3 Tablespoons cilantro stems
  • 1 1/2 Teaspoon 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.

Lemongrass Shopping Tip

Keep both fresh herbs and dried herbs on hand. Dry herbs will last a long time, while fresh herbs have a short shelf-life.

Lemongrass Cooking Tip

If you want the flavor of herbs in your food without the actual pieces, wrap them in cheese cloth and cook; discard before eating.

Nutritional Facts

Total Fat
14g
21%
Sugar
10g
N/A
Saturated Fat
2g
11%
Cholesterol
211mg
70%
Protein
63g
100%
Carbs
39g
13%
Vitamin A
285µg
32%
Vitamin B12
27µg
100%
Vitamin B6
0.8mg
40.4%
Vitamin C
11mg
19%
Vitamin D
0.4µg
0.1%
Vitamin E
4mg
22%
Vitamin K
24µg
31%
Calcium
233mg
23%
Fiber
4g
17%
Folate (food)
88µg
N/A
Folate equivalent (total)
88µg
22%
Iron
8mg
44%
Magnesium
146mg
36%
Monounsaturated
6g
N/A
Niacin (B3)
13mg
64%
Phosphorus
1005mg
100%
Polyunsaturated
3g
N/A
Potassium
1274mg
36%
Riboflavin (B2)
0.4mg
26.4%
Sodium
3580mg
100%
Sugars, added
2g
N/A
Thiamin (B1)
0.1mg
8.5%
Zinc
4mg
27%