Thai Food Made Easy | TOM YUM GOONG
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Tom Yum Goong

Tom Yum Goong

Serve: 2


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.

Tom Yum Goong





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