Tom Yum Goong

Spicy Prawns Soup with Chili Paste

THAI SELECT COOKBOOK
THAI SELECT COOKBOOK
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Ingredients (One serving):

3 peeled Thai prawns
300 grams chicken or vegetable stock
100 grams straw mushroom
100 grams lightly crushed lemongrass chopped into one inch pieces
2 grams coriander roots
2 tbsp fish sauce
2 tbsp lime juce
3 leaves kaffir lime, shredded
1-2 lightly crushed bird’s eye chilies
5 leaves coriander
1 tbsp chili paste
100 grams evaporated milk

Health:

Vitamin A, B1, B2, C, E, K, Folate, Calcium, Iron, Phosphorus, Zinc

 

Preparation: 20 mins
Cooking: 20 mins
Total: 40 mins
Spicy Level: 2

Directions:

  1. Boil the stock and add lemongrass and coriander roots. Continue boiling for a few minutes.

  2. Sieve out the ingredients. Bring the stock back to a boil and add straw mushrooms.

  3. Add prawns and wait until it returns to a full boil, then add fish sauce and kaffir lime leaves.

  4. Add lime juice and chilies. Serve Tom Yum Goonq in a bowl. Garnish with coriander leaves (mix with chili paste and evaporated milk as an alternative of Tom Yum Num Khan).

 

Tips:

  • Fish sauce becomes aromatic only when it is added to the boiling soup.

  • Lime juice becomes aromatic only when it is added after the soup is removed from heat.