Gastronomixs

Tom Yam Goong (spicy sour prawn soup)

Tom yam goong is one of Thailand’s best known soups, mixing spicy and sour flavours with a hint of citrus. Each region in the country has its own version. This soup is a good example of the waste to taste concept as all the parts of the raw prawns are used. 

Tom Yam Goong (spicy sour prawn soup)

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Ingredients

250

g

raw prawns

750

ml

water

2

cloves

garlic

5

 

bergamot leaves

3

 

thin slices of fresh galangal

4

 

tbsp of fish sauce (nam pla)

2

stalks

lemongrass

2

 

shallots, sliced

50

g

straw mushrooms, sliced

5

 

green Thai chilli peppers

4

tbsp

fresh lime juice

1

tsp

chilli paste

1

tbsp

coriander, chopped

Preparation method

  •  Rinse the prawn shells.
  • Put them in a pan with the water.
  • Bring to the boil and then strain the stock. Throw away the shells.
  • Stir the garlic, bergamot leaves, galangal, fish sauce, lemongrass, and shallots into the stock.
  • Add the mushrooms and the chilli peppers.
  • Leave to simmer for two minutes.
  • Stir the prawns into the soup and return to the boil.
  • Add the chilli paste, lime juice, and coriander just before serving. 

Serving suggestions

  • Variation tip: add various shellfish and crustaceans.
  • Variation tip: add more chilli peppers for an extra kick. 

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