Tom Yum Goong (Thai Spicy & Sour Soup)

Cooking Time

Preperation Time : 10

Cook Time : 15

Total Time : 25

Ingredients

Serves 4

  • Oil Spice:Chilli Oil 2 tbsp

  • Thai Chilli Powder (or any coarsely grinded chili powder) - Add more or reduce according to personal preference 1 tsp

  • Herbs and Spices: kaffir Lime Leaves 10 gms

  • Blue Ginger (Galangal) - Sliced 30 gms

  • Shallot (skin removed) - Whole 30 gms

  • Stalks of Lemongrass (only the aromatic ends - about 30g) - sliced 4 nos

  • Chilli Padi - Sliced (Add more or reduce according to personal preference) 4 piece

  • Seasoning: Sugar 1/2 tsp

  • Lime Juice 120 ml

  • Fish Sauce 4 tbsp

  • Liquid: Coconut Water (with or without coconut flesh) 500 gms

  • Swanson Chicken Stock (if using other brand, adjust the fish sauce while tasting) 500 gms

  • Coconut Milk (Optional) - to be added last 200-240 ml

  • Others:Straw Mushrooms (Drain and Cut into half) 450 gms

  • Prawns (or any mixture of seafood - clams, scallops, squid, fish, mussel/ or even diced chicken that is enough for 4 pax) 400 gms

  • Garnishes: Cilantro Leaves 1 sprig

  • Chilli Oil (Optional) 1/2 cups

Directions

  • 01

    Heat the chilli oil in a saucepan under medium heat and add chilli powder

  • 02

    Saute for a few seconds and add in the rest of the herbs and spices

  • 03

    Saute for a min until the herbs and spices release their aroma

  • 04

    Add in coconut water (and flesh of coconut if using), chicken stock and all the seasoning

  • 05

    Bring to boil and then reduce the heat to low

  • 06

    Allow the broth to simmer for 5 to 10 mins to further release the aroma of the herbs

  • 07

    Increase the heat to back to medium and add in the seafood/ meat/ mushroom

  • 08

    Bring to boil

  • 09

    Allow the seafood/ meat/ mushroom to be cooked then add in the coconut milk

  • 10

    Allow the soup to boil then off the heat

  • 11

    Transfer to a serving bowl

  • 12

    Drizzle more chilli oil if needed and garnish with Cilantro leaves

  • 13

    Serve hot

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