Tom Yum Goong is a popular Thai hot and sour prawn soup, easily made at home with the right ingredients.
- 400ml (1 3/5 cup) water
- 2 stalks lemongrass, only the last quarter and smashed with the back of knife
- 5cm (2in) galangal, smashed
- 1 red chilli, cut into strips, lengthwise and deseeded, use less or more, to taste
- 1/2 a medium onion, quartered
- 1 medium tomato, quartered
- 2 handfuls shiitake mushrooms, cut to about the size of the onions
- 1/2 Tbsp tamarind paste
- 1/2 Tbsp fish sauce
- 1/2 Tbsp nam prik pow (Thai chilli paste), to taste, or any generic chilli paste
- 4 fresh kaffir lime leaves
- 10 large prawns (shrimps) shelled, leaving tails on, deveined
- juice of 1 lime, to taste
- 2 sprigs of coriander/cilantro leaves, finely chopped
- Boil the water in a medium sized saucepan.
- Add the lemongrass and galangal and simmer for 2 minutes.
- Add everything else apart from the lime juice and coriander leaves. Cook for about 3-5 minutes until the prawns are cooked through.
- Check the seasoning and adjust accordingly. You want a hot, sour and salty taste. Add more lime juice if you’d like it more sour, and more fish sauce if it’s not salty enough.
- Serve garnished with coriander with a bowl of jasmine rice.
- Category: Main Course or Starter
- Cuisine: Thai
- Serving Size: 2