Thai Food Recipe Tom Yum Goong
Greetings to My Potential Readers ... Recipe #1: Tom Yum Goong
Hello to everyone .. or like we say in Thai, "Sawasdee Kha Took Khon"!
I'm half German-Vietnamese and I've been living in Thailand for 10 years. My passion is Food; I love to eat and to cook it and if anyone has ever been to Thailand, you will probably understand why. This country is truly a paradise of food, you can seriously find food from every corner of the world in this country. BUT most importantly, before you try out everything else, I must say Thai Food is very delicious itself ... irresistible .. :):) That is why I've decided to come here and share each and every dish with you Thai Food Lovers or Food Lovers who would love to try. Well, enough said ... let's just get straight to my very first menu on this blog!
RECIPE #1: TOM YUM GOONG
What is Tom Yum Goong? The famous Thai action movie with Tony Jaa ... :p just joking .. ANYWAY ... Tom Yum Goong is one of Thailand's most famous soups. "Tom Yum" basically means mixed soup; "Goong" means prawn. I've chosen "Goong" because it tuly tastes the best .. BUT if you prefer chicken, fish or mixed seafood that's fine too.
"Tom Yum" has hot and sour flavours and have a touch of herbal ingredients. There are basically two kinds: the first one is called Tom Yum Num Sai, which is basically the soup with all the main ingredients in it; the second one is called Tom Yum Num Khon, which is prepared the same way BUT has two additional ingredients: Coconut Milk and Thai Chili Paste. The second one is the less popular one, so I'll just guide you through the first one.
- lemongrass stalks, cut into 1" pieces and smashed a bit (about 1/3 cup)
- 6 lime leaves (1 tablespoon), torn with center vein removed
- 2 tablespoons galangal sliced thin
- 1 tablespoon coriander roots
- 2 tablespoons shallots, whole with skin removed
- 1 cup tomato , sliced into 6-8 pieces lengthwise
- 2 cups broth (pork OR chicken)
- 1/2 cup straw mushrooms, ends removed and halved
- 2 tablespoons thai chilies, smashed
- 4 or 5 medium-sized saltwater prawns, whole and uncleaned
- 1 1/4 teaspoon fish sauce
- 1 1/2 teaspoons roasted chili paste
- 1 tablespoon lime juice (or more to taste)
- 1 tablespoon coriander chopped
1. Remove the outer layer of the lemongrass stalks and cut off the end. Cut into 1-2″ pieces and smash with the side of a heavy knife to release flavor.
2. Tear the center vein off the lime leaves.
3. Slice your galangal into thin slices.
4. Cut the tomato into 6 pieces lengthwise.
5. Peel the skin off the shallots and smash lightly.
6. Clean your coriander roots well.
7. Smash the fresh chilies with the back of a heavy knife, or in a mortar and pestle.
8. If using fresh Thai straw mushrooms, slice the bottoms off and cut in 1/2 lengthwise.
9. Clean the shrimp by peeling off the backs and snapping off the top part of the heads, but leave the fat on at the base of the head. Then, peel out the legs + intestine underneath, but leave the tails on.
10. Boil the broth on high until it comes to a rapid boil. Add the lime leaves, lemongrass, coriander root, galangal and tomato. Boil for 4-5 minutes until the broth tastes herbal. if you're using fresh ingredients, 4-5 minutes should be enough. In a separate pan, boil the mushrooms in plain water. Then, add a pinch of salt and the shrimp. Strain the cooked mushrooms and add them to the soup as well. Cook until shrimp turn pink, about a minute. Add the fish sauce and remove from heat. Add lime juice, chili paste, smashed fresh chilies.
11. Taste .. do you like it ? if not ... add what you think is missing and it's ready to serve!