Tom Yum Goong


There are 2 versions of the famous Thai Tom Yum Soup. First is the more popular, and easily available red based soup. Then there is this… clear based, non-threatening, and mild looking soup that is absolutely deceiving! Most people will dive their spoon in the colourless clear soup, scoop out a big spoonful, and daringly gulp it all down. Then… the next thing you know, they will be coughing so hard, it looks like they are choking. Yes, beware of how potent this soup can be, although it looks like it’s nothing. I personally prefer this clear base tom yum to the red base one, simply because it is spicier, and it doesn’t have a film of oil floating on the top of the soup. Never pay $12 for a bowl of soup again, it’s so simple to make, and it takes less than 20 mins to make it. Needless to say it cost much less! Adjust the heat to suit your taste! Mushrooms goes very well with the soup too, I didn’t add any because the husband isn’t a big fan of mushrooms.

Ingredients (Serves 2)

  • 10 prawns, cleaned and shelled
  • 3-4 cups chicken stock
  • 2 stalks lemongrass, ends only and smashed
  • 3 kaffir lime leaves
  • 5-6 slices galangal/blue ginger
  • 5 slices old ginger
  • 2 garlic cloves, smashed
  • 2-3 thai chili padi, sliced diagonally in half   
  • 1-2 tbsp fish sauce or to taste
  • juice of 1 lime

Bring chicken stock to boil.
Add all ingredients except fish sauce and prawns.
Let it boil for 5 mins.

Add lime juice, and season with fish sauce to taste.
Then add prawns and cook for 2-3 mins.

Serve garnished with parsley.

Bon appetit!!

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