How to Cook a Tom Yum Goong?
Tom Yum Goong is one of the pillars of Thai Food, probably the best-known Thai dish in the world around, and there are, of course, countless variations possible. This recipe is how Faa cooks it, and we know that everyone has their own way and preferences… If this is your first time, we tried to be a bit specific with the ingredients. Have fun sharing your results and asking questions on our Facebook page!
Tom Yum Goong for 2 persons, what you need:
- 1 1/3 cup chicken broth
- 4 to 6 Lemongrass stalks
- 150 gr Mushrooms
- 3 Small Shallots
- 5 Bird’s eye chillies
- 6 Kafir lime leaves
- 5 Thick slices of Galangal
- 1 Handful of coriander, split leaves and stems1 1/3 cup chicken broth
- 1 Tablespoon chilli paste
- 2/3 Cup coconut milk
- 3 Tablespoons lime juice
- 2 Tablespoons fish sauce
- 2 Big prawns
How to cook
Bring the broth to a boil; add shallots, Galangal, lemongrass, Kafir lime leaves, and mushroom stems, then move to low heat to infuse the aroma in water for about 5-10 minutes.
Remove from heat, add an equal amount of lime juice and fish sauce, and adjust to taste depending on how your broth tastes. Add the crushed birds-eye chilli (beware not to touch your eyes!) and the remaining mushrooms.
Add the prawns and bring the soup to a boil again, then add the prawns, but don’t overcook. Top with fresh coriander and leaves, and serve hot.
Variations
Using a whole young coconut: Open the coconut, keep the shell and spoon off the flesh into small bite pieces. In the original recipe, replace most of the water with coconut juice (you still would need a bit of water). You can also add some mushrooms, if possible, in a variety called ‘straw mushroom’. Read more about Tom Yum Goong.
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