Tom Yum Goong (Thai Spicy & Sour Soup)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 pax
 
Ingredients
Oil & Spice
  • 2 tablespoons Chilli Oil
  • 1 teaspoon Thai Chilli Powder (or any coarsely grinded chili powder) - Add more or reduce according to personal preference
Herbs and Spices
  • 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)
Seasoning
  • ½ teaspoon Sugar
  • 120ml Lime Juice
  • 4 Tablespoons Fish Sauce
Liquid
  • 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
Others
  • 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)
Garnishes
  • Cilantro Leaves
  • Chilli Oil (Optional)
Instructions
  1. Heat the chilli oil in a saucepan under medium heat and add chilli powder.
  2. Saute for a few seconds and add in the rest of the herbs and spices.
  3. Saute for a min until the herbs and spices release their aroma
  4. Add in coconut water (and flesh of coconut if using), chicken stock and all the seasoning
  5. 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.
  6. Increase the heat to back to medium and add in the seafood/ meat/ mushroom. Bring to boil.
  7. Allow the seafood/ meat/ mushroom to be cooked then add in the coconut milk
  8. Allow the soup to boil then off the heat
  9. Transfer to a serving bowl.
  10. Drizzle more chilli oil if needed and garnish with Cilantro leaves
  11. Serve hot
Recipe by eckitchensg at http://eckitchensg.com/2017/07/tom-yum-goong-thai-spicy-sour-soup/