Lemongrass & Seafood Soup (Tom Yum Goong)

Lemongrass & Seafood Soup (Tom Yum Goong)
Staff Writer
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
549
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.

Nutritional Facts

Total Fat
34g
49%
Sugar
4g
4%
Saturated Fat
7g
29%
Cholesterol
110mg
37%
Carbohydrate, by difference
38g
29%
Protein
21g
46%
Vitamin A, RAE
75µg
11%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
127µg
100%
Calcium, Ca
86mg
9%
Choline, total
65mg
15%
Fiber, total dietary
4g
16%
Folate, total
37µg
9%
Iron, Fe
2mg
11%
Magnesium, Mg
41mg
13%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
348mg
50%
Selenium, Se
33µg
60%
Sodium, Na
1233mg
82%
Water
474g
18%
Zinc, Zn
1mg
13%

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.