Tom Yum Goong

Tom Yum is one of Thailand’s most loved, celebrated dishes, it is made with lemongrass, galangal and kaffir lime leaves which gives it the unique flavor. Its usually had with jasmine rice, sometimes with noodles or as a soup in hotpot

 

INGREDIENTS:

2 1/2 cups shrimp stock

10-12 shrimp or 8 oz (head-on and shell-on but chop the eyes part off. De vein if you wish)

3 tablespoons lime juice

6 bird’s eyes chilies (pounded)

3 slices galangal

6 kaffir lime leaves (bruised)

2 tablespoons nam prik pao (Thai roasted chili paste)

2 teaspoons fish sauce or to taste

1 stalk lemongrass (use the white part only, pounded with a cleaver)

6 canned straw mushrooms / fresh oyster mushrooms / fresh or canned button mushrooms

Method:

In a pot, bring 3 cups of water to boil. Then add a big handful of shrimp/prawn heads. Boil the shrimp head until the water turns slightly orange in color. Press the shrimp heads with spatula to extract the “goodies” from their heads. Let the stock reduce to slightly more than 2 1/2 cups. Drain the shrimp stock and discard the shrimp heads.

Add lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushrooms, nam prik pao to the shrimp stock and bring it to boil. Add in the shrimp and fish sauce. Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter). Boil until the shrimps are cooked, dish out and serve hot.

Chef’s Note:

You can use also chicken, a combination of chicken plus shrimp, or seafood combination (shrimp, squid, scallops, green-lipped mussels) for tom yum soup. It’s really up to you, but the most popular tom yum is tom yum goong, goong means prawns