Tom Yum Goong


Clear Prawn Soup with Lemongrass

Tom Yum is probaly one of the most popular Thai foods amongat foreigners, and certainly the most famous.

Made from herbs like lemongrass, red onion, galangale, coriander, lemon and kaffir lime leavesm the soup is tasty with a fresh smell and is highly nutritious.

One of the beauties of Tom Yum is that it can be both vegetarian and non-vegetarian. Non-vegetarian varities include: fish, chicken, prawn, canned fish, pork ribs, pigleg or any other type of seafood.

Tom Yum with goong or prawn, however, remains the most popular.

TIP
  • If no straw mushrooms are available, fresh champignons can be used as a subtitle.
  • Tom Yum can also be made with fish or seafood.
  • For vegetarian Tom Yum, add tofu and season with soy sauce intead of fish sauce.
INGREDIENTS (4 persons)
  1. 1/2 l.           chicken stoch (standard recipe)
  2. 12               prawns, peeled and cleaned
  3. 2  stalks      lemongrassm, thinly sliced
  4. 40 g.           galangale root, sliced
  5. 4                 kaffir lime leaves
  6. 2                 tomatoes, diced
  7. 5                 bird chilies, crushed
  8. 100 g.         straw mushrooms, quartered
  9. 3 tbs.          fish sauce
  10. 3 tbs.          lime juice
  11. 1 tbs.          chili paste in oil
  12. 10 g.           coriander
PREPARATION
  • Bring the chicken stock to the boil, add the lemongrass, galangale, kaffirlime leaves and mushrooms, and boil for approximately three minutes.
  • Add chilli paste, chillies, tomatoes and prawns, and simmer on low heat.
  • Then season with fish sauce and lime juice to your liking. Sprinkle coriander on top and serve with steamed rice.

DELICIOUS !!!

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