Tom Yum Goong Recipe
Tom Yum Goong is the most famous out of all of the Thai soups and is well known worldwide. It is on every Thai Restaurant or Hotels menu.
It is a clear, sour soup flavored with fragrant lemon grass, fresh galangal root and kaffir lime leaf.
Tom Yum Goong (Goong or Kung means Prawns in Thai) is the most well-known variety of Tom Yum but using any other protein can be added instead of the prawns. The name of the soup will change ie If you use chicken then the soup would be called Tom Yum Gai.
4 cups of water
2 stalks fresh lemongrass, trim off the outer hard layers and run the back of your knife along the stem to seperate the fibres and release the juice, cut into pieces.
3 slices fresh galangal root. Ginger can be substituted
3 fresh kaffir lime leave
1 tbsp. tamarind paste, with or without seeds
1 tbsp. fish sauce,
350 grams prawns, medium to large size, shelled and de-veined.
12 fresh Thai chili peppers
1/2 small white onion, cut 1/4 inch slices
2 tbsp. roasted chili paste (nam prik pao)
1 can straw mushrooms, drained and rinsed – optional
1 small ripe tomato, cut into wedges 1/4 inch thick
1 small lime, squeezed
2 sprigs fresh cilantro
Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste.. Add the prawns, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce and lime juice to taste. Garnish with corriander/cilatantro if desired and serve.
Serves 3 to 4