Tom Yum Goong

Tom Yum Goong is maybe the no.1 best known Thai dish, or at least one of the top five most popular and most enjoyed Asian dishes across restaurants.

There are many variations of Tom Yum Goong, and this is one of them. It can be made in less than an hour which makes it perfect if you are in a rush to entertain guests.
Tom Yum Goong

Tom Yum Goong

Serves 2
Prep time 15 minutes
Cook time 10 minutes
Total time 25 minutes
Allergy Fish, Shellfish
Meal type Lunch, Main Dish, Soup, Starter
Misc Serve Hot
Occasion Birthday Party, Casual Party, Formal Party, Valentines day
Region Thai
Website Rasamalaysia.com

Ingredients

  • 2 1/2 cups shrimp stock (best), canned chicken stock, or water
  • 10-12 shrimp or 8 oz (head-on and shell-on but chop the eyes part off, devein if you like)
  • 3 1/2 tablespoons lime juice
  • 6 bird’s eyes chilies (pounded)
  • 3 (big) slices galangal
  • 6 kaffir lime leaves (bruised)
  • 2 tablespoons nam prik pao (Thai roasted chili paste)
  • 2 tablespoons oil of nam prik pao
  • 3 teaspoons fish sauce
  • 1 stalk lemongrass (cut into 3-inch strips, pounded with a cleaver)
  • 6 canned straw mushrooms / fresh oyster mushrooms / fresh or canned button mushrooms

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 prawn.

Directions

Step 1 In a pot, bring 3 cups of water to boil. Then add a big handful of shrimp/prawn heads.
Step 2 Boil the shrimp head until the water turns slightly orange in color.
Step 3 Press the shrimp heads with spatula to extract the “goodies” from their heads.
Step 4 Let the stock reduce to slightly more than 2 1/2 cups.
Step 5 Drain the shrimp stock and discard the shrimp heads.
Step 6 Add lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushrooms, nam prik bao to the shrimp stock and bring it to boil.
Step 7 Add in the shrimp and fish sauce. Lastly, add the lime juice (if you add lime juice too early, the soup might turn bitter).
Step 8 Boil until the shrimps are cooked, dish out and serve hot.

(Visited 195 times, 1 visits today)