Tom Yum Goong

Spice up your rainy days with Thailand’s signature soup recipe Tom Yum Goong Nam Sai.

Spicy, tangy, and aromatic broth, fresh juicy prawns and mushrooms, this easy local Thai street food is hard not to miss.

Prefer the creamy version? Just add evaporated milk and you’ll get Tom Yum Goong Nam Khon.

No Reviews

Ingredients

Adjust Servings
1.5liters Water / chicken stock
8 Prawns
3stalk Lemongrass
5slices Galangal
6 Kaffir lime leaves
4 Thai red chilis
150g Shimeji Mushroom, cut into smaller pieces
12pieces Oyster mushrooms, cut into smaller pieces
3tbsp fish sauce
ttbsp Lime juice
1tbsp Sugar
Coriander / Cilantro
2tbsp Thai chili paste (to taste) Nam Prik Pao

Directions

1.

Remove prawn head and put into stockpot. Devein the prawns and set aside.

Mark as complete
2.

Quick sauté the prawn heads in the stockpot till it turns pink, then pour in the chicken stock / water and bring it to boil for 30mins. Remove prawn heads and set aside.

Mark as complete
3.

Mash lemongrass and chop into chunks

Mark as complete
4.

Slice galangal

Mark as complete
5.

Bruise kaffir lime leaves

Mark as complete
6.

Lightly pound chili

Mark as complete
7.

Add herbs, chili and chili paste* into stock

Mark as complete
8.

Once boiling, add preferred choice of mushroom (shimeji/oyster mushroom)

Mark as complete
9.

Once it comes back to a boil, add in prawns

Mark as complete
10.

Season with fish sauce, lime juice, sugar

Mark as complete
11.

Remove herbs

Mark as complete
12.

(Optional step) Add evaporated milk for creamy tom yum goong

Mark as complete
13.

Top off with cilantro / coriander

Mark as complete

Subscribe. Get Updates!