Tom Yum Goong
160 gram Raw king prawn-clean and shelled
70 gram Chestnut mushroom-sliced
10 gram Galangal-sliced
5 leaf Kaffir lime leaf
1 stalk Lemongrass-sliced
1 Red Bird eye chili-sliced
5 gram Coriander leaf (optional)
1 tablespoon Vegetable oil
1/2 tablespoon Panang curry paste
2 tablespoon Lemon juice
2 teaspoon Fish sauce
1.5 teaspoon Sugar
650 milliliter Water
-Gently fry the Panang paste in the oil for approx 2-3 minutes, set aside.
-Put the lemongrass, kaffir lime leaves, chili, and water in a saucepan. Bring it to boil.
-Add the mushroom and gentle boil until it cooked (approx 10 minutes).
-In goes the fish sauce, sugar and prawns. Simmer until the prawns cooked.
-Put the lemon juice, fried Panang paste. Then gently fold.
-Transfer into the serving bowls. Garnish with the coriander and serve immediately.
– Tom Yum AKA Hot Spicy and Sour soup. It is an aromatic, fresh, and bold flavor. The original recipe uses Nam-Prik-Pao or Thai chili jam, but I use Panang paste as it is much easier to find in supermarkets.
-There is a very similar dish which is a Tom Kha Hed AKA Mushroom in Coconut Soup. It has much milder and creamier taste. Perfect for a beginner who would like to give Thai food a go.