Tom Yum Goong
|Chicken stock||1 Liter (4 Standard Cups)|
|Galangal||2 1⁄2 Ounce (1 Medium Root)|
|Kaffir lime leaves||7|
|Fish sauce||60 Milliliter (Nam Pla, 4 Tablespoon)|
|Thai chili paste||30 Milliliter (2 Tablespoon)|
|Mushrooms||3 1⁄2 Ounce (100 Grams)|
|Chili pepper||5 (Adjust For Spiciness, 1 For Mild To 5 For Hot)|
|Prawns||1 Pound (0.5 Kilogram)|
|Coriander||1 Teaspoon (Leveled) (A Little)|
First of all you’ll need a stock. Classic Tom Yum Goong is made on the basis of chicken stock, but vegetable will be tasty as well. Bring the stock to boil.
Meanwhile prepare first set of vegetables. You need to slice galangal and lemongrass. Take kaffir lime leaves and put them with sliced galangal and lemongrass into boiling stock.
Bring stock back to boil. After that add mushrooms, then fish sauce and chilli paste.
And at last remove shells from prawns except tails and put them to stock. Press juice out of limes and add sliced chili peppers.
As soon as prawns turn red add coriander and serve your Tom Yum.
Cooking this soup is not difficult thing. It's more difficult to get all the ingredients. Therefore we offer to order them online fresh from Thailand from Tom yum shop here: http://tomyumrecipe.com/