This is one of Thai classic dish, very popular both in Thailand and outside the country especially in the western country, It is has a aromatic flavours of Thailand such as lemongrass, galangal and citrus aroma from kaffir lime leaves. If you are familiar those three staple spices that are present in most dishes in Thai cuisine either paired with one to create one spectacular dish, imagine it is paired the 3 of them in one dish. It is no wonder it is known to be one of the best soup in the world.
It is normally served as a soup with the side of steamed rice, as a perfect pair just like when we have soup with slices of buttered bread. You can also serve this as a noodles soup dish as an option. The classic dish is made with clear broth and of course a very well put together vegetables that compliments the flavours. But, this recipe is the creamy version of tom yum, they call it the Bangkok version. It is richer but equally delicious. The ingredients listed on this recipe can be replace with another, 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 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 swap one for the other . See photo below for reference.
Lemongrass
Kaffir lime leaves - mos likely in the frozen section, packet labelled as kaffir lime leaves or makrut lime leaves. See photo below as reference
Coriander roots or stem
Saw-tooth coriander - see photo below as reference
Thai chilli paste / Nam Prik Pao - see photo below as reference.
Fish sauce
Tom Yum Goong
Full Ingredients: Serves 2
6 prawns, deveined and de-shelled ( save heads and shell for stock)
1 litre shrimp stock, from heads and shell
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 , halves
2-3 bird's eye chillies , chopped
1/4 cup Evaporated milk , or coconut milk if prefer.
Seasoning:
3-4 tbsp fish sauce, adjust according taste
1 and half lime juice , starts with 1 first then adjust
2 tbsp Nam prik pao
Method:
In a pot or deep pan, heat 1 tbsp oil add heads and shell. Sautee until shells and heads changed colours to pink/ orange and starts to brown the bottom of the pan. Add 1 litre of water to deglazed the pan and stir and scraping the bottom at the same time. Bring to boil and simmer for 15 minutes.
Remove heads and shell from the pot, can either strain it or use tong to remove. Squeeze prawn heads for optimum flavours.
Now, stock is ready. In a pot , bring stock to boil add lemongrass, galangal, and kaffir limes leaves. Let it simmer for 7 minutes.
Add mushrooms, red chillis ,coriander roots/ stems. Bring it 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 boil again. Remove from heat.
Serve with steam rice or as noodle soup dish. Garnish with more saw-tooth coriander and coriander leaves. Enjoy !
Taste should Sour and Spicy. Adjust according to Taste; Balanced is the key!