This is one of the classic Thai dishes, very popular both in Thailand and outside the country, especially in Western countries. It has the aromatic flavors of Thailand, such as lemongrass, galangal, and the citrus aroma from kaffir lime leaves. If you are familiar with these three staple spices that are present in most dishes in Thai cuisine, either paired with one to create a spectacular dish, imagine them paired together in one dish. It is no wonder it is known to be one of the best soups in the world.
It is normally served as a soup with a side of steamed rice, a perfect pair just like when we have soup with slices of buttered bread. You can also serve this as a noodle soup dish as an option. The classic dish is made with clear broth and, of course, very well put together vegetables that complement the flavors. However, this recipe is the creamy version of tom yum, known as the Bangkok version. It is richer but equally delicious. The ingredients listed in this recipe can be replaced with others, as long as you have lemongrass, galangal, and kaffir lime leaves.
Most of the ingredients are available in an Asian supermarket, oriental in particular. You can either find them in the frozen areas or in the fridge if they have fresh deliveries. They even have a frozen put-together tom yum kit. When you are ready, let's get cooking! Happy soup day!
What you need to get
Galangal - it is a family of ginger but should never be swapped one for the other. See photo below for reference.
Lemongrass
Kaffir lime leaves - most likely in the frozen section, packet labelled as kaffir lime leaves or makrut lime leaves. See photo below for reference.
Coriander roots or stem
Saw-tooth coriander - see photo below for reference.
Thai chilli paste / Nam Prik Pao - see photo below for reference.
Fish sauce
Tom Yum Goong
Full Ingredients: Serves 2
6 prawns, deveined and de-shelled (save heads and shells for stock)
1 litre shrimp stock, from heads and shells
thumb-sized galangal, sliced
2 stalks lemongrass, bruised
5 kaffir lime leaves
2 stalks coriander roots or 4 coriander stems
1 cup mushrooms
3 stalks saw-tooth coriander, optional
5 cherry tomatoes, halved
2-3 bird's eye chillies, chopped
1/4 cup evaporated milk, or coconut milk if preferred
Seasoning:
3-4 tbsp fish sauce, adjust according to taste
1 and a half lime juice, start with 1 first then adjust
2 tbsp Nam prik pao
Method:
In a pot or deep pan, heat 1 tbsp oil and add heads and shells. Sauté until shells and heads change color to pink/orange and start to brown the bottom of the pan. Add 1 liter of water to deglaze the pan, stirring and scraping the bottom at the same time. Bring to a boil and simmer for 15 minutes.
Remove heads and shells from the pot; you can either strain it or use tongs to remove them. Squeeze prawn heads for optimum flavor.
Now, the stock is ready. In a pot, bring stock to a boil and add lemongrass, galangal, and kaffir lime leaves. Let it simmer for 7 minutes.
Add mushrooms, red chilies, and coriander roots/stems. Bring it to a boil and simmer for 2 minutes.
Add prawns, cherry tomatoes, seasoning, and saw-tooth coriander. Simmer for 1 minute. Add evaporated milk and bring to a boil again. Remove from heat.
Serve with steamed rice or as a noodle soup dish. Garnish with more saw-tooth coriander and coriander leaves. Enjoy!
The taste should be sour and spicy. Adjust according to taste; balanced is the key!