Tom Yum Goong: Spicy Thai Prawn Soup With Chili

Tom Yum Goong is a signature Thai soup.

Recipe courtesy: Royal Thai Consulate General, Vancouver

Health benefits: Vitamin A, B1, B2, C, Beta-carotene, Calcium, Iron, Phosphorus

Preparation: 20 Minutes Cooking: 20 Minutes Total: 40 Minutes

Serves: 1

Ingredients

3 large peeled prawns
100 g straw mushrooms
100 g lightly crushed lemongrass,
chopped into one inch pieces
2 g coriander roots
3 leaves of shredded kaffir lime
300 g stock
1 – 2 lightly crushed bird’s eye chilies
2 tbsp fish sauce
2 tbsp lime juice
5 coriander leaves
1 tbsp chili paste
100 g evaporated milk

Directions

1. Boil the stock and add prawn shells, lemongrass and coriander roots. Continue boiling for a few minutes.
2. Sieve out the ingredients. Bring the stock back to a boil and add straw mushrooms.
3. Add prawns and wait until it returns to a full boil, then add fish sauce and kaffir lime leaves.
4. Add lime juice and chilies. Serve Tom Yum Goong in a bowl. Garnish with coriander leaves
   (mix with chili paste and evaporated milk as an alternative of Tom Yum Num Khon).

Related:
Simply irresistible Thai food that leaves you wanting more
Gaeng Kiew Wan Goong: Green Thai curry with shrimp

Tips

* Fish sauce becomes aromatic only when it is added to the boiling soup.
* Lime juice becomes aromatic only when it is added after the soup is removed from heat.