Tom Yum Goong Recipe
Prawns in a chicken stock base hot and sour soup with fresh mushrooms, cilantro, lemon-grass, kaffir lime leaves and chilli oil.
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Ingredients
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Soup Ingredients
Method
Cooking Directions
- 1
Prepare the Ingredients
Clean and devein the prawns. Slice the mushrooms and chop the cilantro. Cut the lemongrass into 2-inch pieces and crush them slightly to release the flavor. Tear the kaffir lime leaves into pieces.
- 2
Make the Soup Base
In a large pot, bring the chicken stock to a boil over medium heat. Add the crushed lemongrass and kaffir lime leaves, then let simmer for about 5 minutes to infuse the flavors.
- 3
Add Mushrooms and Seasonings
Add the sliced mushrooms to the pot. Stir in the fish sauce, lime juice, sugar, and chili oil. Let it simmer for another 3-4 minutes.
- 4
Cook the Prawns
Add the prawns and Thai bird chilies to the pot. Cook for 3-5 minutes, or until the prawns turn pink and are cooked through.
- 5
Finish and Serve
Remove from heat, stir in the fresh cilantro, and adjust seasoning with more fish sauce or lime juice if needed. Serve hot, garnished with additional cilantro and a drizzle of chili oil if desired.