Tom Yum Goong
The Meatmen
June 21, 2022
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
You may like these too
