Tom Yum Goong (Authentic Thai Hot and Sour Prawn Soup)
Tom Yum Goong is Thai hot and sour prawn soup. This recipe will guide you to make a very authentic version made from scratch.
Ingredients
- 7oz whole prawn or large shrimp
- 2 stalks lemongrass pale yellow part only
- 1 tbsp oil
- 4 cups chicken stock
- 3 kaffir lime leaves
- 4-7 Thai bird eye's chili smashed
- 2 pieces thinly sliced galangal
- 1 handful straw mushroom or oyster mushroom
- 2 shallots sliced
- 1 tomato cut into wedges
- 2-3 tsp Thai fish sauce
- 1-2 lime juiced
- 4 tbsp cilantro chopped
Instructions
- Clean the shrimp by removing heads and shells but tails intact, reserve the heads and shells. Discard the vein. Set aside.
- Smack one of lemongrass with back of your knife to release its fragrance.
- To make the prawn stock; heat oil in a soup pot over medium high heat, add the reserved shrimp heads and shells, and one smashed lemongrass. Saute together for 3 minutes. Add chicken stock and galangal, let it boil first and then simmer over low heat for 20 minutes. Strain the stock and discard the shrimp heads & shells, lemongrass, and galangal pieces.
- Slice the remaining lemongrass thinly. Remove the vein on the back of kaffir lime leaves.
- Pour the stock back to the pot over medium high heat, add the sliced lemongrass, chili, kaffir lime leaves, and shallot, and bring them to boil.
- Add shrimp, mushroom, and tomato, and continue to cook. Season with 2 teaspoon of fish sauce first. Remove the pot from heat and add the lime juice. Adjust the amount of fish sauce and lime juice according to your taste.