Tom Yum Goong
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.
- 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
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.
- 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