Tom Yum Goong Soup2016-04-20
- Servings : 4
- Cook Time : 20m
- Ready In : 20m
A popular Thai recipe, full of hot and sour flavours. Serve in preheated bowls.
- 2 litres water
- 4 stalks lemon grass
- 2cm piece of ginger, thinly sliced
- 10 lime leaves
- 10 red chillies, chopped
- 5 cloves of garlic
- 500g prawns, peeled and cleaned
- 300g oyster mushrooms
- 2 tomatoes, cut into wedges
- 2 onions, cut into wedges
- 2 tsps sugar
- 6 tbsps fish sauce
- 8 tbsps fresh lime juice
- handful of coriander, chopped
Bring about 2 litres of water in a pot to boil. Use the back of a wooden spoon to lightly pound the lemon grass to release the flavours. Then just slice it diagonally into 2 cm strips. Coarsely break about 10 lime leaves to help release their flavour.
Add the lemon grass, ginger, lime leaves, garlic and chillies into the water. You can put on the lid just so it starts to boil and release all the herb flavours quicker, for about 10 minutes.
Add in the prawns and turn the heat to low. Then add your mushrooms, tomatoes and onions. Boil the tom yum for about 2 - 3 minutes.
Next, add about 6 tablespoons of fish sauce and 2 teaspoons of sugar. You may need more of each, but start with that. Boil your tom yum for another minute or so and then turn o the heat. The mushrooms and onions should be soft, and then it’s ready.
Once your heat is o , add about 8 tablespoons of lime juice. Make sure you taste test until your tom yum is perfectly sour and salty. You might need to add more fish sauce, sugar, or lime juice.
Add the chopped coriander to the soup, and give your tom yum a final stir.