What better place to start than by sharing the recipe of one of Thailand’s most popular and loved dishes! Tom Yam Goong, a soup characterized by its distinct hot-and-sour flavor, is loved – not just in Thailand – but also around the world.
Tom Yam Goong has been a favorite of mine since I first tasted it during my early years in Thailand. It took me some time to get used to the spiciness, but the mix of flavors in this soup is very delicious and appetizing. Luckily, it is also one of the easiest dishes to make. My Thai friends say that about almost any dish – but in this case, it is actually true!
With just a few ingredients going into the dish, make sure you are using fresh and good-quality ingredients. And don’t leave anything out! The soup will just not be the same with any ingredients missing.
If you order Tom Yam Goong in a restaurant, they might ask if you want the “Nam Sai” or the “Nam Khon” version. “Nam Sai” is the clear broth version, as presented to you in this recipe. This is how Tom Yam Goong was made traditionally. But if you want to try the “Nam Khon” creamy broth version, just replace 1/3 of the broth with evaporated milk or coconut milk. Evaporated milk is most commonly used, but I prefer to use coconut milk. Add it after the prawns, and don’t allow it to boil to avoid curdling. (But if it happens, don’t worry, it will taste good regardless…..)
Tom Yam Goong vs Tom Yum Goong….? Don’t get confused between the two. Despite the difference in spelling (Tom Yam being the correct one), the dishes are the same.
Tom Yam Goong
- 8 dl. chicken broth
- 5 shallots
- 2 stalks of lemongrass
- 2 – 3 stalks of coriander
- 5 slices of galangal
- 80 gr. straw mushrooms (if you can’t get them fresh use canned – or oyster mushrooms as an alternative)
- 2 tomatoes
- 4 kaffir lime leaves
- 200 gr. prawns
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 3 – 4 small dried chilies
- 1 big tbsp of Nam Prik Pao (Thai chili jam)
- Step 1 Cut the root off the coriander stalks and put the leafs aside, clean and cut the shallots in half, lemongrass in 1/2 inch pieces (using only the lower part of the stalks), and galangal in coin size pieces. Pound these ingredients slightly in a mortar to crack open the pieces and bring out the flavour.
- Step 2 Clean the kaffir lime leaves and remove the stem. Cut coriander leaves roughly, the mushrooms in half and the tomatoes in large chunks.
- Step 3 Peel and de-vein the prawns leaving the head and tail on.
- Step 4 Bring the broth to a boil in a large saucepan, then turn the heat down to simmering. Add shallots, galangal, lemongrass, coriander root and kaffir lime leaves. Leave it simmering for about 5 min., then add the mushrooms and the tomatoes. Leave it simmering for another few minutes, then add the nam prik pao, lime juice, fish sauce and broken up chilies.
- Step 5 While still simmering, lower the prawns gently into the soup, and give it a few stirs until the flesh turns pink.
- Step 6 Taste it – add more fish sauce or lime juice if needed. Turn of the heat and stir in the coriander leaves.
- Step 7 Serve immediately (burning HOT!) with jasmine rice.