Tom Yum Goong soup
- Yield: servings
How to cook True Thai Tom Yum soup right at home
Ingredients
- Chicken stock...................1 liter (4 standard cups)
- Lemongrass.....................2 stalks
- Galangal...........................1 medium size root (70g or 2,5oz)
- Кaffir lime leaves............7 leaves
- Fish sauce Nam Pla........4 table spoons (60ml)
- Thai chili paste...............2 table spoons (30ml)
- Lime................................2 limes
- Mushrooms..................100g or 3,5oz
- Chili peppers................1 to 5 pieces (1 is not so spicy, 5 pcs is pretty hot)
- Prawns ..........................0,5 kg or 1,1lb
- Coriander......................A little
Instructions
The base of classic Tom Yum Goong is chicken stock, but many cooks in Thailand use beef stock or even their mixture as well. Bring the stock to boil.
First step: prepare galangal, lemongrass and kaffir lime leaves. Slice galangal and lemongrass and add them to stock with kaffir lime leaves. Then bring your stock back to boil.
Second step: add mushrooms, fish sauce and chilli paste.
Third and last step: 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 your first true Tom Yum is ready.
Bon Appetit!
