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THAI CUISINE

 

TOM YUM GOONG

 

This hot and sour tom yum soup is renowned around the world. The harmony of the flavors of lemongrass, galangal, kaffir lime leaves - which are the essential of 'tom yum' flavor - paired with fresh Thai chilies and fresh lime juice, create the aromatic and soothing soup. Our recipe is for the authentic Thai street food style version - the authentic taste that you will only find in Thailand.

𝙄𝙣𝙨𝙞𝙙𝙚𝙧 𝙏𝙞𝙥 : Tom yum goong nam sai' is tom yum with shrimp in a clear broth, while 'tom yum goong nam khon' is the creamy milky version.

 

 

INGREDIENTS

• 2 liters of water

• 4 stalks of lemongrass

• 1 inch chunk of galangal

• 10 kaffir lime leaves

• 10 Thai chilies

• 2-4 tablespoons chilli paste (nam prik pao)

• 5 cloves of garlic

• 500 g prawns

• 300 g mushrooms

• 2 tomatoes

• 2 medium sized white onions

• 2 teaspoons of sugar

• 8 - 12 tablespoons of fish sauce

• 8 - 12 tablespoons of lime juice

• a handful of chopped cilantro

• optional condensed milk

 

COOKING INSTRUCTIONS

1. In a pot, bring the water to boil. Add prawn shell / heads with a pinch of salt. Boil for around 5 mins, and then discard the shrimp shells/heads. Add another ½ cup of water.
2. Add lemongrass, galangal, and onions and bring it back to boil.
3. Add the prawns and remove again when cooked. This is a different step from other recipes, and it prevents the prawns from overcooking and the prawn look good when served. If you use smaller prawns add the prawns at the last step.
4. Add mushroom and season with fish sauce and stock powder.
5. Add chili and kaffir lime leaves.
6. Add condensed milk and chili paste, and when it boils turn the heat off. You can add lime juice in this step but I add it before serving.
7. In a serving bowl add lime juice and coriander then mix in the soup mix before arranging the prawns in the serving bowl.
8. Garnish with cilantro and chili. Enjoy your tom yum soup with boiled jasmine rice.

Recommend by your Thai Insider.

𝗔𝗨𝗧𝗛𝗘𝗡𝗧𝗜𝗖 𝗝𝗢𝗨𝗥𝗡𝗘𝗬𝗦.
𝘜𝘯𝘪𝘲𝘶𝘦. 𝘐𝘯𝘴𝘱𝘪𝘳𝘪𝘯𝘨. 𝘙𝘦𝘴𝘱𝘰𝘯𝘴𝘪𝘣𝘭𝘦.

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