Tom Yum Goong Recipe

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Perhaps the most famous Thai dish the Tom Yum Goong, or Thai Hot and Sour Seafood Soup. You can find ingredients for Tom Yum Goong in your local grocery stores as it uses everyday ingredients. In this page, you will find one of the simplest recipes for Tom Yum Goong and it can be cooked within minutes if you use pre-made chicken or fish stock.

This soup is a tasty appetizer for Asian style dinner, or serve as it is with a bowl of hot rice for main dish. You can cook the soup in advance and add the prawns when you reheat the soup for serving. This soup tastes even better after reheating.

Ingredients:

-         200g medium or large prawns

-         50g button mushrooms

-         1,5 L of chicken or fish stock

-         2 stalks of lemongrass.

-         1 tbsp of lime juice

-         A dash of grated lime rind

-         1 tsp chili oil, or to taste

-         1 red chili.

-         Salt, to taste.

-         coriander leaves

Direction:

1. Prepare the ingredients. De-shell and de-vein the prawns, leave the tails. Cut the lemongrass so you only use the white part. With the back of your knife, press down onto the lemongrass stalks to bruise it. Shred the coriander leaves. Remove the seeds from the chili, and cut the chili to small pieces.
2. Heat the stock in a large saucepan with medium heat. Add the mushrooms, lemongrass, lime juice, grated lime rind, chili oil, and chili. When the soup is boiled, add the salt and mix it. Cover and cook under low heat for 10 minutes to infuse the herbs and spices.  
3. Add the prawns. Cook for about 8 minutes until the prawns are pink and thoroughly cooked.  
4. Serve the soup with the shredded coriander leaves.