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Tom Yum Goong

Ingredients
  Fish bones 1 Kilogram
  Cold water 3 Liter (12 Cups)
  Peanut oil 1 Tablespoon
  Brown onions 300 Gram, finely chopped (2 Medium)
  Trimmed celery sticks 150 Gram, chopped finely (2 Sticks)
  Lemon grass stick 2 , finely chopped
  Kaffir lime leaves 5 , chopped coarsely
  Red thai chilies 4 , sliced thinly
  Grated fresh ginger 2 Tablespoon
  Grated galangal 1 Tablespoon
  Fish sauce 2 Teaspoon
  Uncooked prawns 1 Kilogram (24 Large)
  Bean sprouts 80 Gram (1 Cup)
  Green onions 2 , thinly sliced
  Coriander 1⁄2 Cup (8 tbs) (Loosely Packed To Measure)
  Loosely packed fresh mint leaves 1⁄4 Cup (4 tbs)
Directions

1.
Combine bones and the water in large pan, bring to the boil, covered; simmer, uncovered, 20 minutes.
Strain fish stock over large bowl; discard bones.
2.
Heat the oil in large pan; cook brown onion, stirring, until soft.
Add celery, lemon grass, lime leaves, chilli, ginger, galangal and sauce; cook, stirring, about 5 minutes or until mixture is fragrant and celery tender.
Add reserved fish stock; bring to the boil, simmer, covered, 1 1/2 hours.
3.
Strain stock mixture through muslin cloth over large bowl; discard solids.
4.
Meanwhile, shell and devein prawns, leaving tails intact.
5.
Return stock to clean large pan.
Bring to the boil, covered; simmer, uncovered, 20 minutes.
Add prawns; cook, uncovered, about 5 minutes or until prawns are just changed in colour.
6.
Just before serving, stir in sprouts, green onion, coriander and mint.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Thai
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Prawn
Interest: 
Healthy
Servings: 
8

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