Tom yum goong
Tom yum goong, from above
Non vegCentral Thailand

Tom yum goong

Hot, sour, fragrant and impossible to sip quietly. Your sinuses will send a thank you note.

25 minTime
20 gProtein each
hotSpice
Boiled and mixed2 chapters · 1 min read

Make it your way

Grandma's wayClear tom yum, nam sai style.
The original
125kcalsame
20 gproteinsame
2 gfibresame
25minutessame

Tom yum goong.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Prawns (shrimp)12 large, shells kept for stock
Water4 cups
Lemongrass2 stalks, bruised and cut in 5 cm pieces
Galangal6 thin slices, or ginger
Kaffir lime leaves (makrut lime leaves)6 leaves, torn
Button mushroomoyster or button, halved
Tomato1, in wedges
Shallots3, halved
Green chilli4 bird's eye chillies, smashed
Fish sauce2 tbsp
Lemon juice3 tbsp lime juice
Jaggery1 tsp palm sugar
Coriander leaves (cilantro)a handful

Method

4 steps
  1. 1Simmer the prawn shells and heads in the water for 10 minutes, then strain.
  2. 2Add lemongrass, galangal, lime leaves, shallots and chillies to the stock. Simmer 5 minutes.
  3. 3Add mushrooms and tomato and cook 2 minutes, then the prawns for 2 minutes more.
  4. 4Turn off the heat. Stir in fish sauce, palm sugar and lime juice, taste and adjust. Finish with coriander.
Serve it like this

Ladle into deep bowls so each gets prawns, mushrooms and a few lime leaves floating on top. Serve steaming, with jasmine rice on the side.

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Make it a meal

What goes with Tom yum goong: a bread or rice, a side, something to drink and something sweet.

Bread or rice Khao pad15 min
Bread or rice Methi thepla40 min
With a main Thai red curry50 min
With a main Panang curry40 min
On the side Pad pak ruam15 min
To drink Cha manao12 min
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