Tom Yum Goong

 
Tom Yum Goong

4 SERVINGS
gluten free lactose free fish

Ingredients
5 fresh Thai chilis
5 sprigs coriander / cilantro
3 slices fresh galangal root
1 tbs fish sauce
1 tbs tamarind paste
4 kaffir lime leaves
1/2 small white onion, cut in slices
1 stalk lemongrass
1 small ripe tomato, cut into wedges
2 limes, squeezed
10 Mushrooms
2 tbs Nam Prik Pow (Optional)
250 shrimp, washed
500 ml water

Tom yum goong or tom yam kung, the version of the dish most popular among tourists, is made with prawns as the main ingredient. The dish originated during the Rattanakosin Kingdom. This is one of our favorite soups at all. It´s so easy to prepare and you just have a fresh, traditional soup within 30 minutes.

Bring water to boil over high heat in a medium-sized saucepan.
Add lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste.
Add shrimp, bring to a boil and simmer for 3 minutes. Add onion, nam prik pao and mushrooms.
Boil for another 7 minutes until the shrimps are cooked through.
Add chili peppers and tomatoes. Shut down heat. Add lime juice. Taste to adjust the seasoning, adding fish sauce to taste.
Garnish with coriander, roasted whole chili peppers and a splash of coconut milk if desired and serve hot.
In Thailand or Laos they use Straw Mushrooms but its hard to find fresh ones in Europe or America. Instead of Straw Mushrooms we use fresh ones from here. It´s also a good choice.

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