In a soup pan, add water. Add the lemongrass stalk, kaffir lime leaves, and galangal. Combine and bring to a boil for 5 minutes.
Add the oyster mushrooms and Thai red chilies, then bring the soup back to a boil. Adjust the spice level depending on the chilies.
Once the soup starts boiling, add the prawns and cook for 2 minutes. Then, switch off the heat.
Add the lime juice, Thai chili paste, fish sauce, and sugar. Mix well.
Tom Yum Goong is now ready. Garnish with fresh coriander leaves.
Ingredients
Directions
In a soup pan, add water. Add the lemongrass stalk, kaffir lime leaves, and galangal. Combine and bring to a boil for 5 minutes.
Add the oyster mushrooms and Thai red chilies, then bring the soup back to a boil. Adjust the spice level depending on the chilies.
Once the soup starts boiling, add the prawns and cook for 2 minutes. Then, switch off the heat.
Add the lime juice, Thai chili paste, fish sauce, and sugar. Mix well.
Tom Yum Goong is now ready. Garnish with fresh coriander leaves.