National Dishes of the World

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Tom yum goong
Photo: Takeaway, CC BY-SA 3.0, Wikimedia Commons

soup

Tom yum goong

ต้มยำกุ้ง (tom yam kung)

A hot and sour prawn soup fragrant with lemongrass, galangal, kaffir lime leaves and chilli.

Eaten in: Thailand

Prep
20 min
Cooking
25 min
Total
45 min
Servings
4

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About the dish

Tom yum is a fragrant Thai soup with a bold hot and sour taste, and tom yum goong is its most famous version, made with large prawns. The broth is simmered briefly with lemongrass, galangal and kaffir lime leaves, which perfume it but are not eaten. Lime juice added at the end brings the sourness, fish sauce the saltiness, and nam prik pao chilli paste depth and colour. There is a clear version (nam sai) and a creamy one enriched with evaporated or coconut milk (nam khon). It is eaten with rice as one of the dishes of a shared meal.

Main ingredients

  • prawns
  • lemongrass
  • galangal
  • kaffir lime leaves
  • mushrooms
  • chilli
  • lime
  • fish sauce

More: Wikipedia (pl) Wikipedia (en)

Recipe

Tom yum goong

https://foodmap.ominuvo.com/dish/tom-yum-goong

Ingredients

4 servings

4 servings

Method

  1. Peel the prawns, leaving the tails on, and devein them; keep the heads and shells.

  2. Fry the heads and shells in a little oil, cover with the water or stock, simmer for 10 minutes and strain.

  3. Add the lemongrass, galangal and lime leaves to the hot stock and simmer for 5 minutes.

  4. Add the mushrooms and chillies and cook for 2 minutes, then add the prawns and cook for just 1–2 minutes until pink.

  5. Take the pot off the heat and stir in the fish sauce, chilli paste and lime juice; taste and adjust until clearly sour and hot.

  6. Scatter with coriander and serve at once with jasmine rice.

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