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Tom Yam Goong

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Thai hot and sour prawn soup is also popularly known as the ‘tom yam goong’ or the ‘tom yum gong’. Delicately flavored with lemon grass, kaffir lime leaves and spiced up with chilies, the thai tom yum goong is a classic Thai recipe that you must try at least once.
Ingredients
  Water 2 Cup (32 tbs) (Chicken Stock / Vegetable Stock)
  Uncooked shrimp 250 Gram, unpeeled (Prawns)
  Lemongrass stalk 1
  Kaffir lime 5
  Mushrooms 1⁄2 Cup (8 tbs)
  Eggplant 1 Cup (16 tbs)
  Thai fish sauce 2 1⁄2 Tablespoon
  Fresh lime juice 2 1⁄2 Tablespoon
  Galangal 3 , thin sliced (Fresh Dried Or Matured)
  Chilies 3 (Red Birds Eye)
  Chopped coriander leaves 1 Tablespoon
Directions

Wash, peel and de-vein shrimp or prawns, remove the heads but keep the tails intact. In a sauce pan, boil the water or stock over medium heat. Add lemongrass, mushrooms, galangal, lime leaves and cook a few minutes until fragrant. Then add prawn and simmer until they have just changed color, turn off heat.

In the serving bowl add the juice from fresh limes, chilies and fish sauce. If you bruise the chili, the more you do the spicier the soup. Transfer the ingredients from the sauce pan to the serving bowl and mix.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Thai
Servings: 
2
Subtitle: 
Thai Hot & Sour Prawn Soup
Delve into the rich flavor of traditional and favorite Thai hot and sour prawn soup! You can now learn to prepare this popular Thai dish following simple instructions given by our chef. The hot and sour taste of the soup with the combination of prawn would be a delight for seafood lovers!

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