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Tom Yum Goong soup

 
Tom Yum Goong soup
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photo credit: Ev Thomas
How to cook True Thai Tom Yum soup right at home
Recipe By: Manus
  • Prep5 min |
  • Total15 min |
  • Serves2
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Ingredients

    • 1 liter (4 standard cups) chicken stock
    • 2 stalks lemongrass
    • 1 medium size root (70g or 2,5oz) galangal
    • 7 kaffir lime leaves
    • 4 tablespoons (60ml) fish sauce nam pla)
    • 2 tablespoons (30ml) thai chili paste
    • 2 limes
    • 3 1/2 oz (100g) mushrooms
    • 1-5 chili peppers (1 is not so spicy, 5 pcs is pretty hot)
    • 1.1 lb (.5kg) prawns
    • 1 coriander to taste

Instructions

The base of classic Tom Yum Goong is chicken stock, but many cooks in Thailand use beef stock or even their mixture as well. Bring the stock to boil.

Prepare galangal, lemongrass and kaffir lime leaves. Slice galangal and lemongrass and add them to stock with kaffir lime leaves. Then bring your stock back to boil.

Add mushrooms, fish sauce and chilli paste.

Remove shells from prawns except tails and put them to stock. Press juice out of limes and add sliced chili peppers. As soon as prawns turn red add coriander and your first true Tom Yum is ready.
Bon Appetit!

**Tom Yum ingredients available at Tomyumrecipe.com

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