International•comfort
Tom Yum Goong
Tom yum soup is possibly the most popular Thai dish, and also one of the most well-loved. Whenever I dine at a Thai restaurant, I will almost always order a
- Prep time
- 15 min
- Cook time
- 14 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 prawns (shelled & deveined)
- 10 prawn heads & shells ($5.25)
- 4 cups water
- 2 stalks lemongrass (cut into 3-inch strips & bruised) ($0.231)
- 8 kaffir lime leaves ($0.08)
- 10 slices galangal ($0.08)
- 6 bird's eye chillies (bruised) ($0.102)
- 1 tomato (quartered) ($0.44)
- 100 g 100 g oyster mushroom ($0.866)
- 4 tbsp nam prik pao (Thai chilli paste) ($0.689)
- 120 ml evaporated milk ($0.49)
- 2 tbsp fish sauce ($0.068)
- 2 tbsp lime juice ($0.28)
Instructions
- 1
Boil prawn heads & shells in a saucepot with 4 cups of water for about 4-5 minutes to extract the juices. Discard heads & shells after.
- 2
Add lemongrass, kaffir lime leaves, galangal, bird's eye chillies, tomato & oyster mushrooms into saucepot and boil for about 3 minutes.
- 3
Add nam prik pao, evaporated milk, fish sauce & lime juice into saucepot and stir well.
- 4
Lastly, add prawns and cook until tender.