Thailand
Tom Yum Goong
The hot-and-sour prawn soup that defines Thailand
Tom yum brings the four pillars of Thai cooking together in one bowl: hot, sour, salty and a hint of sweet. The fragrance comes from lemongrass, galangal and kaffir lime leaves – aromatics that are cooked in but not eaten.
It comes clear (nam sai) or creamy with a little coconut milk and chilli paste (nam khon). Both share the bracing sourness that warms even on grey days.
Ingredients
- Prawns300 g
- Lemongrass2 stalks
- Galangal4 slices
- Kaffir lime leaves4
- Mushrooms150 g
- Fish sauce & lime juice2 tbsp each
- Chilli & corianderto taste
★ = available authentic in the Asia Boutique
Preparation
Boil lemongrass, galangal and lime leaves in 1 L water for 10 min.
Add the mushrooms and cook for 3 min.
Slip in the prawns until just pink.
Off the heat, season with fish sauce, lime juice and chilli (do not boil again).
Scatter with coriander and serve hot.
Make it original
Lemongrass, galangal and kaffir lime are the heart of tom yum. Find them fresh or as a paste in the Asia Boutique.