Tom Yum Goong (Spicy Shrimp Soup)
The quintessential Thai aroma! A bold, refreshing blend of fragrant lemongrass, chilli, galangal, lime leaves, shallots, lime juice and fish sauce shapes this classic soup, giving it its legendary herbal kick. Succulent fresh prawns and straw mushrooms lend it body. A versatile dish that can fit within virtually any meal, the distinctive smell reminds you of exotic perfume, while it's invigorating sour-spicy-hot taste just screams 'Thailand'!
Tom Yum Goong is the name given to a very popular Thai soup that is hot, spicy and sour. In English, it is sometimes called Hot and Sour Shrimp Soup or Lemongrass and Shrimp Soup.
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| Tom Yum Goong Soup |
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| Tom Yum Goong Soup |
Ingredients
| 300 | g | raw prawns (washed, peeled and deveined. Keep the peelings) |
| 750 | ml | water or chicken stock |
| 6 | clv | garlic (crushed ) |
| 6 | shallots (sliced ) | |
| 2 | lemongrass (lower 1/3 only, slices diagonally into 2cm (1 inch) pieces.) | |
| 10 | sli | ginza (thin slices, skin removed ) |
| 200 | oz | straw mushrooms (cut in half ) |
| 2 | tomatoes (each one cut into 8 pieces ) | |
| 20 | green chillies (small, cut in ½ lengthways) | |
| 45 | ml | fish sauce |
| 5 | kaffir lime leaves (torn into pieces discarding the stem) | |
| 30 | ml | lime juice |
| 10 | g | coriander (coarsely chopped) |
Instructions Put the heads and peelings of the prawns in a pan with the water and bring to the boil. Remove the prawn peelings from the pan and bring the stock back to the boil. Add the garlic, shallots, lemongrass and ginza and bring to the boil. Then add the mushrooms and tomatoes and bring back to the boil . Add the chillies and fish sauce followed by the kaffir lime leaves. Cook gently for 2 minutes, add the prawns and cook until they turn opaque (about 1 minutes). Turn off the heat and stir in the lime juice. Serve garnished with the coriander. |
Cooking: Video for Tom Yum Goong
Website Refer : www.bangkok.com, www.thaicookeryschool.com
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