Recipes
Tom Yum Goong
Recipe
Ingredients
| Fresh Shrimps / Prawns (peeled and deveined) | 400 g |
| Straw Mushrooms (halved) | 150 g |
| Lemongrass (cut into 2-inch pieces and bruised) | 2 stalks |
| Galangal (sliced into rounds) | 1 pc |
| Makrut Lime Leaves (torn, stems removed) | 4-5 lvs. |
| Thai Roasted Chili Paste (Nam Prik Pao) | 2 tbsp. |
| Evaporated Milk (for the creamy texture) | 1/2 cup |
| Fish Sauce | 2-3 tbsp. |
| Lime Juice (freshly squeezed) | 3 tbsp. |
| Thai Bird's Eye Chilies (crushed) | 5-10 chilies |
| Water or Chicken Broth | 3 cups |
| Coriander / Culantro (chopped for garnish) | 1/4 cup |
| ■ Instructions | |
| 1. Simmer the aromatics: Bring the water or broth to a boil over medium heat. Add the lemongrass, galangal, and makrut lime leaves. Let them simmer for about 3–5 minutes until the broth becomes highly aromatic. | |
| 2. Add the base flavors: Stir in the Thai roasted chili paste (Nam Prik Pao) until it dissolves completely into the soup. Add the halved straw mushrooms. | |
| 3. Cook the shrimp: Toss in the fresh shrimps. Let them cook for about 2–3 minutes until they turn pink and opaque. Tip: Do not overcook them, or the shrimp will become rubbery. | |
| 4. Make it creamy: Turn the heat down to low. Pour in the evaporated milk and stir gently to combine. Season the soup with fish sauce. | |
| 5. Finish and serve: Turn off the heat entirely. Add the crushed Thai bird's eye chilies and freshly squeezed lime juice. Tip: Always add lime juice after turning off the heat, or it might turn bitter. | |
| 6. Garnish: Taste and adjust the balance of sour, salty, and spicy to your liking. Top with chopped coriander or culantro, and serve hot. |
