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PINOY TOM YUM GOONG

PINOY TOM YUM GOONG

Try a Filipino twist on a Thai classic with Pinoy Tom Yum Goong!
  • Cook

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  • Difficulty

  • Prep

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WHAT YOU'LL NEED

  • 12
  • pcs medium or large raw shrimps
  • 1
  • tbsp cooking oil
  • 4
  • cups water
  • 3
  • stalks lemon grass (tanglad), white parts only pounded to flatten and sliced 1/4 inch thick
  • 1
  • pc thumbnail-size ginger, sliced thinly
  • 1
  • packs Knorr Sinigang sa Sampalok Mix with Sili 22 grams
  • 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

Let's Get Cooking

  • 1 Shell and devein shrimp leaving tails intack.
  • 2 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.
  • 3 Pour the broth into the pan and then add lemon grass and ginger.
  • 4 Bring to a boil.
  • 5 Reduce heat and simmer uncovered for 10 minutes.
  • 6 Strain mixture through strainer into a large saucepan discard solids.
  • 7 Pour Knorr Sinigang sa Sampalok Mix with sili and add Knorr Shrimp Broth Cube to strained stock and then bring to a boil.
  • 8 Add shrimps, mushrooms, and sugar.
  • 9 Cook uncovered until shrimp changes color (about 10 minutes).
  • 10 Serve immediately. Sprinkle with coriander leaves and sliced green onions.