Tom Yum Goong, is a popular dish in Thailand ~ a.k.a Spicy and Sour Soup. This is definitely my favourite Thai Dish, pack with the 5 flavors burst – Salty, sweet, spicy, sour and umami.
I have very high expectation on Tom Yum Soup and i never like the cube/paste one as it just doesn’t give me the taste I got from Authentic Thai Restaurant. I love the freshness from the herbs and spices, tanginess from the freshly squeezed lime, sweetness from the coconut and savory note from the umami-riched fish sauce.
This recipe definitely yield an Authentic bowl of Tom Yum Soup ~ the 1st time my husband tasted it, he asked me where did I order the soup from 😛
Although this recipe requested for coconut milk and yield the creamy version of Tom Yum Goong, omit the coconut milk and you will have an equally yummy non-creamy one.
Moreover, this recipe only uses fresh herbs and no paste/cube is used! Though no cube/paste is used, it is as easy but taste is many times better.
Beside the fresh herbs, I also used Chilli oil, Thai Chilli Powder (or any coarse chilli powder)…
Chicken stock, coconut water and coconut milk (optional)
U can also use fresh coconut and remove the flesh of the coconut in the soup. It will be a very nice addition to the soup too
Step by step tutorial ….
1st, heat the chilli oil in a saucepan under medium heat and add chilli powder.
Saute for a few seconds and add in the rest of the herbs and spices.
Continue to saute for a min until the herbs and spices release their aroma
Add in coconut water (and flesh of coconut if using), chicken stock, the rest of the seasoning (fish sauce, lime juice and sugar).
Bring to boil and then reduce the heat to low. Allow the broth to simmer for 5 to 10 mins to further release the aroma of the herbs.
Increase the heat to medium and add in the seafood/ meat/ mushroom. Bring to boil. Allow the seafood/ meat/ mushroom to be cooked before adding in the coconut milk
After adding the coconut milk, bring to boil and off the heat. Do not boil too long after adding in the coconut milk.
Drizzle more chilli oil if needed and serve hot.
- 2 tablespoons Chilli Oil
- 1 teaspoon Thai Chilli Powder (or any coarsely grinded chili powder) - Add more or reduce according to personal preference
- 10g kaffir Lime Leaves
- 30g Blue Ginger (Galangal) - Sliced
- 30g Shallot (skin removed) - Whole
- 4 Stalks of Lemongrass (only the aromatic ends - about 30g) - sliced
- 4 pieces Chilli Padi - Sliced (Add more or reduce according to personal preference)
- ½ teaspoon Sugar
- 120ml Lime Juice
- 4 Tablespoons Fish Sauce
- 500g Coconut Water (with or without coconut flesh)
- 500g Swanson Chicken Stock (if using other brand, adjust the fish sauce while tasting)
- 200 to 240 ml Coconut Milk (Optional) - to be added last
- 1 can Straw Mushrooms (Drain and Cut into half)
- 400g Prawns (or any mixture of seafood - clams, scallops, squid, fish, mussel/ or even diced chicken that is enough for 4 pax)
- Cilantro Leaves
- Chilli Oil (Optional)
- Heat the chilli oil in a saucepan under medium heat and add chilli powder.
- Saute for a few seconds and add in the rest of the herbs and spices.
- Saute for a min until the herbs and spices release their aroma
- Add in coconut water (and flesh of coconut if using), chicken stock and all the seasoning
- Bring to boil and then reduce the heat to low. Allow the broth to simmer for 5 to 10 mins to further release the aroma of the herbs.
- Increase the heat to back to medium and add in the seafood/ meat/ mushroom. Bring to boil.
- Allow the seafood/ meat/ mushroom to be cooked then add in the coconut milk
- Allow the soup to boil then off the heat
- Transfer to a serving bowl.
- Drizzle more chilli oil if needed and garnish with Cilantro leaves
- Serve hot