- Serves: 3 People
- Prep Time: 10 minutes
- Cooking: 30 minutes
- Calories: 0
- Difficulty: hard
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Tom Yum Goong is spicy meal best served with noodles.
Ingredients
Directions
- Put about 2 liters of water in a pot to boil.
- I like to start by squeezing the limes. It’s best to have your limes squeezed so when you need them later, you don’t need to rush to squeeze them all. Slice about 10 limes and juice them into a bowl.
- Take the lemongrass, first tear off the outermost leaf and discard, then use a mallet to lightly pound the lemongrass to
- release the flavors. Slice the lemongrass diagonally into 1 inch strips only using the bottom 1/2 of the lemongrass stalk.
- Take a thumb sized chunk of the root part of galangal, and chop it into slices.
- Coarsely tear about 10 kaffir lime leaves - tearing them will release their flavor.
- Peel 5 cloves of garlic.
- I used about 10 Thai bird chilies (prik kee noo), but you can use however many you’d like. Take off the stem, and either slice them, or give them a quick pound on your cutting board with a mallet.
- Add the lemongrass, galangal, kaffir lime leaves, garlic, and chilies into the pot of water.
- Now prepare your shrimp (or meat of choice), by deviening and cutting off the tentacles.
- Boil your soup with all the herbs for about 10 minutes, then toss in the shrimp and turn the fire to low heat.
- Then add your mushrooms, which you should pre rinse beforehand.
- Take two roma tomatoes and two small white onions, slice them into wedges, then add them to the tom yum.
- If you’re using shrimp, skim off any foam on the top of the soup.
- Boil the tom yum for about 2 - 3 minutes.
- Then add about 6 tablespoons of fish sauce, and 2 small teaspoons of sugar (or less).
- Boil the tom yum for another minute, then turn off the heat.
- Once your heat is off, go back to your lime juice and add about 8 tablespoons of lime juice (depending on how sour you like it, I like it really sour).
- Make sure you taste test until your tom yum is perfectly sour and salty. You might need to add more fish sauce or lime juice.
- Finally, chop a handful of fresh cilantro, throw it in the soup, and give your tom yum a final stir. The lime juice and cilantro taste fresher and more vibrant when not boiled. That’s why your turn off the heat before adding them.
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