Tom Yum Goong

Sour & Spicy Lemongrass & Prawn Soup (or tom yum goong)

Tom Yum is perhaps the most famous of all Thai soups.  It is a clear, sour soup which is flavoured with fresh lemon grass and kaffir lime leaves.


Sour & Spicy Lemongrass & Prawn Soup
Thai: tom yum goong


Tom Yum Goong

     Prep Time: 15 minutes

     Cook Time: 12 minutes

     Servings:    3 - 4

      Ingredients:

  • 4 cups of water
  • 2 stalks fresh lemon grass, trim off the very end of the root and smash with the side of a cleaver of chef's knife; cut into 2.5cm pieces
  • 3 slices fresh galangal root
  • 3 fresh kaffir lime leave
  • 1 tbsp tamarind paste
  • 1 tbsp fish sauce
  • 12 prawns, medium to large size, shelled and de-veined
  • 12 fresh chillies, cut lengthwise into 1/4-inch strips.
  • 1/2 small white onion, cut slices
  • 2 tbsp roasted chili paste (nam prik pao)
  • 1 can straw mushrooms, drained and rinsed
  • 1 small ripe tomato, cut into wedges
  • 1 small lime, squeezed
  • 2 sprigs fresh coriander
Preparation

  1. Bring water to boil over high heat in a medium-sized saucepan.

  2. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it).

  3. Add the shrimp, bring to a boil and cook 3 minutes.

  4. Add the onion, nam prik pao and straw mushrooms. Boil for another 5 minutes until the shrimp is cooked through.

  5. Add the chilli and tomatos. Turn off the heat. Add the lime juice.

  6. Taste to adjust the seasoning, adding fish sauce to taste.  Ladle soup into serving bowls and garnish with coriander if desired and serve.

 


 

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