“Tom Yum Goong” or Thai Shrimp Hot and Sour Soup is the most famous Thai hot and sour soup and makes use of shrimp or prawn (in Thai: goong or kung). This recipe uses the giant freshwater prawns which nearly all Thais would love to eat.
For the giant freshwater prawns, we do not remove the head because head of the prawn contains the prawn fat (when cooked it will become the yellow orange blob of butter. The prawn fat will create the shrimp butter, creamy and rich flavor. For those who love mild and cream soup is going to love “Tom Yum Goong”.
Tips: You can turn this dish into a vegetarian/vegan meal by replacing prawn with cauliflower or any vegetable and leaving out the fish sauce.
Please enjoy Creamy Tom Yum Goong or Thai Shrimp Hot and Sour
Keto Chicken Tom Yum Soup video: />Keto Thai Chili Paste (Nam Prik Pao): />Comment below if you have tried cooking it.
05:09 The Creamy Tom Yum Goong or Thai Shrimp Hot and Sour Soup is now ready to serve.
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650g giant freshwater prawns (blue prawn)
120g King oyster mushroom (or Eryngii mushroom)
60 ml whipping cream
800 ml water (feel free to add more)
35 g (5-6 slices) galangal, cleaned
50 g (4 stalks) bottom halves of lemongrass stalks, clean and cut into 1-2 inches pieces
3 g (7-8 leaves) kaffir lime leaves, torn
4 g (5 chilies) dried red spur chilies, roasted (optional)
15 g (5 chilies) fresh Jinda chilies, pounded or cut in big size pieces
7 g sawtooth coriander, cut in ½-1 cm size
4 tbsp fish sauce
¼ tsp salt
2.5 tbsp lime juice
2 tbsp Thai chili paste (Nam prik pao)
✅NUTRITION is provided at the end of the video.