TOM YUM GOONG - Thai Food Made Easy
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TOM YUM GOONG

 

 

 

TOM YUM GOONG

Tom Yum Goong

Tom Yum Goong

Serve: 2

Ingredients: 

160 gram                               Raw king prawn-clean and shelled

70 gram                                 Chestnut mushroom-sliced

10 gram                                 Galangal-sliced

5 leaf                                      Kaffir lime leaf

1 stalk                                    Lemongrass-sliced

1                                              Red Bird eye chili-sliced

5 gram                                   Coriander leaf (optional)

1 tablespoon                         Vegetable oil

1/2 tablespoon                     Panang curry paste

2 tablespoon                         Lemon juice

2 teaspoon                             Fish sauce

1.5 teaspoon                          Sugar

650 milliliter                           Water

 

 

 

 

Method

-Gently fry the Panang paste in the oil for approx 2-3 minutes, set aside.

-Put the lemongrass, kaffir lime leaves, chili, and water in a saucepan. Bring it to boil. 

-Add the mushroom and gentle boil until it cooked (approx 10 minutes).

-In goes the fish sauce, sugar and prawns. Simmer until the prawns cooked.

-Put the lemon juice, fried Panang paste. Then gently fold.

-Transfer into the serving bowls. Garnish with the coriander and serve immediately.

Tip:

Tom Yum AKA Hot Spicy and Sour soup. It is an aromatic, fresh, and bold flavor. The original recipe uses Nam-Prik-Pao  or Thai chili jam, but I use Panang paste as it is much easier to find in supermarkets.

-There is a very similar dish which is a  Tom Kha Hed AKA Mushroom in Coconut Soup. It has much milder and creamier taste. Perfect for a beginner who would like to give Thai food a go.

Tom Yum Goong