Probably the most famous of all Thai dishes and definitely most popular and widely loved in Thailand. Sour flavour (thanks to galangal, lemongrass and lime juice) delicately sweetened by a coconut milk. I haven’t found a flavour like this in any of the Western dishes. Surprisingly zingy, but how satisfying! Authentic Thai recipe, tried in Bangkok.
TOM YUM GOONG (HOT AND SOUR THAI SOUP WITH PRAWNS)
serves 1-2 portions
- 1/2 cup medium sized prawns, peeled and devined
- 1 straw mushroom or any other mushroom, cut into quarters
- 1 lemongrass, cut into pieces
- 3 kaffir lime leaves, torn in half
- 10 slices galangal ginger
- 1/2 tbsp fish sauce (vegetarians: soy sauce)
- 1/4 tbsp lime or lemon juice
- 1 cup water or chicken stock
- 1/2 tomato, cut into quarters
- 1 tbsp fresh corriander leaves, chopped
- 1 tbsp green onions, chopped
- 1/2 tbsp Thai chilli paste (nam prik pow, roasted Thai chilli paste)
- 2 tbsp coconut milk
- 3 bird’s eye chillies
HOW TO MAKE?
- Put lemongrass, galangal ginger, kaffir lime leaves, mushrooms, chillies and tomato into water and bring to a boil.
- Cook until all the ingredients are tender.
- Add the prawns and cook until soft.
- Add coconut milk, lime juice, fish sauce and Thai chillies paste. Bring to a boil.
- Serve hot, garnish with fresh corriander leaves and green onions/green peppers.