56 Tom Yum Goong (Hot and Sour Thai soup with prawns) 

Thai explosion of flavours.

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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.

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TOM YUM GOONG (HOT AND SOUR THAI SOUP WITH PRAWNS)

INGREDIENTS

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? 

  1. Put lemongrass, galangal ginger, kaffir lime leaves, mushrooms, chillies and tomato into water and bring to a boil.
  2.  Cook until all the ingredients are tender. 
  3. Add the prawns and cook until soft.
  4. Add coconut milk, lime juice, fish sauce and Thai chillies paste. Bring to a boil.
  5. Serve hot, garnish with fresh corriander leaves and green onions/green peppers.

Smacznego!
aho

  1. This looks great. As do lots of your other recipes! I look forward to trying some out.

    Reply

    1. Thank you 🙂 Let me know if you tried, you can send me a photo or post a photo in a comment on Aho’s Fb page 🙂 Looking forward to it!

      Reply

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