3 cups Water or Chicken/Prawns Stock
12 Prawns or Shrimps (กุ้ง / Goong), Peeled and Deveined
1 Lemongrass Stalk (ตะไคร้ / Takrai), Bruised and Sliced
8-10 Galangal (ข่า / Kha) Slices, Thinly Sliced
2 tbsp Thai Chilli Paste (พริกป่น / Prik Pon), Brand: Pantai
1 tbsp Fish Sauce (น้ำปลา / Nam Pla)
1 tsp Sugar (น้ำตาล / Nam Tan)
2 cups Oyster Mushrooms (เห็ดหอม / Hed Hom), Sliced
3 Thai Red Chillies (พริกแดง / Prik Daeng), Sliced
1 tbsp Lime Juice (น้ำมะนาว / Nam Manao)
1
In a soup pan, add water. Add the lemongrass stalk, kaffir lime leaves, and galangal. Combine and bring to a boil for 5 minutes.
2
Add the oyster mushrooms and Thai red chilies, then bring the soup back to a boil. Adjust the spice level depending on the chilies.
3
Once the soup starts boiling, add the prawns and cook for 2 minutes. Then, switch off the heat.
4
Add the lime juice, Thai chili paste, fish sauce, and sugar. Mix well.
5
Tom Yum Goong is now ready. Garnish with fresh coriander leaves.
Ingredients
3 cups Water or Chicken/Prawns Stock
12 Prawns or Shrimps (กุ้ง / Goong), Peeled and Deveined
1 Lemongrass Stalk (ตะไคร้ / Takrai), Bruised and Sliced
8-10 Galangal (ข่า / Kha) Slices, Thinly Sliced
2 tbsp Thai Chilli Paste (พริกป่น / Prik Pon), Brand: Pantai
1 tbsp Fish Sauce (น้ำปลา / Nam Pla)
1 tsp Sugar (น้ำตาล / Nam Tan)
2 cups Oyster Mushrooms (เห็ดหอม / Hed Hom), Sliced
3 Thai Red Chillies (พริกแดง / Prik Daeng), Sliced
1 tbsp Lime Juice (น้ำมะนาว / Nam Manao)