Tom Yum Goong

Ingredients

• •4 cups vegetable broth (gluten-free)
• •1 pound large shrimp, peeled and deveined
• •3 stalks lemongrass, cut into 2-inch pieces
• •4 slices fresh galangal or ginger
• •3 kaffir lime leaves
• •2-3 Thai red chilies, crushed
• •8 ounces mushrooms, sliced
• •3 tablespoons gluten-free fish sauce
• •3 tablespoons lime juice
• •1 tablespoon sugar
• •2 green onions, chopped
• •¼ cup fresh cilantro, chopped

Directions

1. 1Bring broth to a boil in a large pot and add lemongrass, galangal, and kaffir lime leaves.
2. 2Simmer for 5 minutes to infuse the aromatics into the broth.
3. 3Add shrimp and mushrooms, cooking for 3-4 minutes until shrimp turns pink.
4. 4Stir in fish sauce, lime juice, sugar, and crushed chilies, adjusting to taste.
5. 5Simmer for another 2 minutes, then remove from heat.
6. 6Garnish with green onions and cilantro before serving hot.

💡 Tom yum goong broth should be fully balanced before shrimp goes in; seafood needs only a few minutes and leaves little time for correction.

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