Tom Yam Goong ( Thai spicy prawn soup)
Updated: May 16, 2020
One Thai dish you can master easily and show off to your friends is this Tom Yam Kung. The only difficulty bit is getting all the ingredients which are readily available in a typical Thai kitchen. Lemon grass grows by itself in the back garden in Thailand. Bird's eye chillis are an arm reach. Every house has a bunch of coriander as a general garnish in every dish. If you head out to an Asian supermaket, be sure to grab ingredients for Tom Yam Goong below.
Tom Yam Goong is a Thai herb-infused soup with prawns. All the flavours are from prawn stock and herbs with typical Thai seasoning of lime juice and fish sauce. The red colour is from smoked chilli paste ( Nam Prick Pao) sold widely in an Asian supermarket.
Ingredients ( serve 4 people as a starter)
10 raw king prawns
A pack of mix mushroom or close cup mushroom
juice of 1-2 limes
3 Bird's eye chillies
1 knob Galanga
3 kaffir leaves
a few springs of coriander
4 tbsp fish sauce
1 tbsp of smoked chilli paste ( Nam Prick Pao)
1/2 of coconut milk or single cream
Peel the prawns. Keep the heads and shells in a saucepan with 4 cups of water. Bring to boil and simmer while you prepare the rest.
Slice the galanga and lemongrass thinly.
Bash the chillies and deseeded if you don't want it too spicy.
After 15 minutes, remove the prawns' heads and shells from the stock.
Turn the heat up and add lemon grass, galanga, chillies, mushroom and prawns
Crumble the kaffir leaves and add to the soup.
And the chopped coriander leaves, leaving a few for garnish
Add the fish sauce.
Turn off the heat once the prawns are cooked.
Add the lemon juice. Add more fish sauce or lemon juice to your taste.