Pinoy Tom Yum Goong
This dish combines the sour and spicy flavors of lemongrass, ginger and tamarind that make the broth, mixed with the fresh flavors of shrimp and mushrooms.
When cleaning the shrimps, remove the black vein found at the back of the shrimp. You can use a small paring knife to make small slit along the back and lift out the vein using the tip of the knife.
- 15 ml cooking oil
- 12 pcs medium or large raw shrimps, peeled with tails intact, deveined (reserve the peels and head)
- 1 L water
- 3 stalks lemon grass (tanglad), white parts only pounded to flatten and sliced 1/4 inch thick
- 25 g thumbnail-size ginger, sliced thinly
- 1 pc (22g) Knorr Sinigang sa Sampalok Mix
- 1/2 cube Knorr Shrimp Broth Cube
- 1/2 cup mushroom, halved
- 1 tsp brown sugar
- 1/4 cup coriander leaves and stems, sliced
- 2 stalks green onions,sliced thinly
- Heat oil in a large pan and add the shrimp shells and heads to the pan and cook for 10 minutes over moderately high heat, tossing frequently.
- Pour water into the pan and then add lemon grass and ginger. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes. Strain mixture through a sieve into a large saucepan. Discard solids.
- Pour Knorr Sinigang sa Sampalok Mix and add Knorr Shrimp Broth Cube to strained stock and then bring to a boil.
- Add peeled shrimps, mushrooms, and sugar. Cook uncovered until shrimp changes color (about 10 minutes). Serve immediately. Sprinkle with coriander leaves and sliced green onions.
- Egg Free
- Nut Free
- Suitable For Pregnancy