D'Open Kitchen

COOKING FOR THE SOUL

Tom Yum Goong

Recipe by

Tom yam soup is incredibly easy to make and amazing delicious dish that is extremely flavourful due to the herbs and spices used in the dish. It is also known as the iconic dish of Thailand. When you visit Thai restaurant, you will probably find a few variations of tom yam. The one with coconut added is called tom khaa. If you prefer a less spicy version, you can add in some coconuut milk to balance the spiciness.

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Prep Time 10

Cook Time 15

Course Side Dish

Cuisine Thai

Servings people

Calories 109 kcal

Equipment

Ingredients

1500 ml Fish Stock
8-12 pcs Medium Shrimps head and shell on
3 cm Galangal blue ginger
4 pcs Kaffir Lime Leaf
3 pcs Chili Padi sliced
1 stalk Lemongrass smashed & cut into large pieces
5 pcs Oyster Mushrooms cut or tear into half
2 pcs Coriander Roots washed
1 stalk Coriander garnish
1 Tbsp Lime Juice
2 Tbsp Fish Sauce
salt to taste

Instructions

In a pot, pour the prawn stock in and bring to a boil then throw in the kaffir lime leaves, lemongrass, chilies and galangal.
Bring to a simmer and cook for a few minutes before tossing in the oyster mushrooms and prawns, then allow the soup to simmer for another minute until the prawns are cooked.
Turn off the heat, add in the lime juice then season with fish sauce and salt.
Garnish with coriander and serve.

Notes

You can add any proteins of your choice
Other kind of mushrooms, shiitake, or enoki can be used
For tom khaa, add in 3-4 tbsp of coconut milk to the recipe

Nutrition

Calories: 109kcal

Keyword soup, spicy, sweet and sour

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Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.