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Tom yam goong – thai suppe med scampi og sitrongress

av Cecilie
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Tom yam goong
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Tom yam goong er en av mine absolutte favoritter på suppefronten – en skikkelig suppeklassiker fra Thailand. Jeg vet jeg kan spise den i flere uker i trekk, for det har jeg forsøkt og det gikk helt fint. Jeg var faktisk ikke det minste lei, men savnet min daglige lunchsuppe når jeg kom hjem fra ferie og måtte nøye meg med vanlig matpakke igjen. Denne suppen er syrlig, hot, krydret og deilig frisk, alt på en gang.

I Thailand er det vanlig å finne denne i to forskjellige varianter på menyen – en variant med kylling og en med scampi. Kylling heter gai på thai mens scampi heter goong. Så tom yam goong er altså suppe med scampi mens den med kylling heter tom yam gai.

I denne suppen er det definitivt kraften som er best. Innholdet er ikke så spesielt eksotisk. I denne suppen er alt med når man serverer. Det kan være litt jobb å plukke ut sitrongress, kaffirlimeblader og alt det andre som det ikke er meningen at man skal spise. Derfor er det lurt å ikke skjære det som skal koke med i kraften for smått. Det er lettere å ta ut en stor ting enn mange små.

 

Alternative ingredienser

I suppen skal det være galangarot. Det er en rot i familie med ingefæren, men den har en litt mer krydret smak. Dersom du ikke får tak i galanga, kan den erstattes med ingefær selv om det ikke blir helt det samme. Kaffirlimeblader er kanskje heller ikke så lett å få tak i bestandig. Da kan det være greit å vite at dersom du kommer over en pose med slike er de supre å fryse ned.

Jeg er veldig glad i mat fra Thailand, og derfor er det flere oppskrifter på thaimat på bloggen.

 

Tom yam goong

Tom yam goong

Skriv ut
Antall personer: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 4.0/5
( 3 voted )

Ingredienser

  • 2 liter hønsebuljong eller kyllingkraft
  • 4 lime
  • 4 stilker sitrongress
  • 6 kaffirlime blader
  • 1 bit galangarot
  • 2 fedd hvitløk
  • 1 rød chili
  • 1 ss fiskesaus
  • 4 sjampinjonger
  • 8 cherrytomater
  • 20 scampi
  • fersk koriander

Fremgangsmåte

  • Kok opp kyllingbuljongen.
  • Slå på sitrongresse slik at stilken blir litt flat og skjær den i to.
  • Press saften av limene.
  • Skjær galangaroten i skiver på ca. 1/2 cm.
  • Skjær chilien i tynne ringer.
  • Tilsett sitrongress, limesaft, kaffirlimebladene, galangarot, hvitløkfeddene og chilien i buljongen og la det koke i 10 minutter minst. Dersom du ønsker at suppen ikke skal bli så sterk vent med chilien til slutt.
  • Skjær cherrytomatene i to og sjampinjongen i skiver.
  • Rens scampiene.
  • Ha dette i kraften like før servering. Server suppen med med ris ved siden av og pynt med korianderblader.

 

 

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10 kommentarer

Magne D. Antonsen 18. juni 2012 - 16:30

Bra blogg, Cecilie!

Det er Magne fra VG her. I dag har jeg valgt innlegget ditt som dagens anbefaling på Lesernes VG, du finner det nederst på forsiden til VG Nett! Vil du ha flere tips om gode blogger kan du følge Lesernes VG på http://www.facebook.com/lesernesvg og http://twitter.com/lesernesvg

Reply
Magne D. Antonsen 18. juni 2012 - 16:30

Bra blogg!

Det er Magne fra VG her. I dag har jeg valgt innlegget ditt som dagens anbefaling på Lesernes VG, du finner det nederst på forsiden til VG Nett! Vil du ha flere tips om gode blogger kan du følge Lesernes VG på http://www.facebook.com/lesernesvg og http://twitter.com/lesernesvg

Reply
Cecilie 21. juni 2012 - 20:51

Hei Magne, tusen takk for det. Det er veldig hyggelig

Reply
veronica stendal 18. juni 2012 - 16:35

nam

Reply
Tii 19. juni 2012 - 11:38

Yummy! Dette skal jeg prøve, har laget en del tom kha gai og har de spesielle ingrediensene klare. Thanks for sharing!

Reply
Mona Hauklien 19. juni 2012 - 15:07

Har selv vært i Thailand 5 ganger. Dette er helt klart en av mine lunch favoritter. The best there is!

Reply
May Larsen 31. mai 2018 - 16:17

Hei – jeg skal lage denne suppen i helgen. Er det ferdig kokte scampi du har brukt i suppen?

Reply
Cecilie 31. mai 2018 - 18:51

Hei så hyggelig at du har lyst til å prøve den. Jeg har brukt rå scampi, men det går an å bruke ferdig kokte også. Da må du bare være obs på at de trenger veldig kort tid i suppen. Kanskje bare 1-2 minutter. For lang tid gir tørre sacmpi. Med rå, er det lett å se når de blir ferdige, for da skifter de farge fra grå til rosa. Lykke til.

Reply
Isavelle 11. februar 2020 - 17:45

Hva er det man ikke skal spise? ? Du skriver at det er lurt å ikke skjære for smått det man skal ta ut før man spise. Hva annet enn kaffirlimebladene og sitrongress?

Reply
Cecilie 11. februar 2020 - 18:39

Hei, i tillegg til kaffirlimebladene og sitrongresset er heller ikke galangalroten noe særlig å spise. hilsen Cecilie

Reply

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