Tom Yum Goong
Ingredients: Shrimp stock, Lemongrass, Galangal, Kaffir lime leaves, Thai chilies · 30 min cook time · 250kcal · $36.53
Ingredients
4quarts Shrimp stock, 2stalks Lemongrass, 7slices Galangal, 5leaves Kaffir lime leaves, 3chilies Thai chilies, 3cups Oyster mushrooms, 8prawns Prawns, 3tablespoons Fish sauce, 0.5cup Lime juice, 1teaspoon Sugar, 1tablespoon Thai chili paste (Nam Prik Pao)
Instructions
1. Add four quarts of shrimp stock to a pot.
2. Prepare lemongrass by cutting off the top and bottom, removing the loose dry layer, smashing it with the back of a knife, and then cutting it into chunks. Add to the pot.
3. Add seven to eight thin rounds of galangal to the pot.
4. Bruise five to six kaffir lime leaves by tearing them and add to the pot.
5. Lightly bruise Thai chilies, cut them into two pieces, and add to the pot.
6. Bring the soup to a boil, then let it simmer for a few minutes until the aroma is strong.
7. While the soup simmers, prepare oyster mushrooms by splitting larger ones into bite-sized pieces.
8. Prepare prawns by tearing off the head (save for stock if desired), cutting down the back, and butterflying them open to check for veins and help them cook faster.
9. Add oyster mushrooms to the simmering soup and let it come back to a boil.
10. Once the soup is boiling again, add the prepared prawns and stir to separate them.
11. After about 15-30 seconds, turn off the heat. Let the prawns cook in the residual heat for about a minute to prevent overcooking.
12. Add 3 tablespoons of fish sauce, half a cup of lime juice, and 1 teaspoon of sugar to the soup. Stir to dissolve the sugar.
13. Optionally, add Thai chili paste (Nam Prik Pao) and stir until dissolved.
14. Taste the soup and adjust seasoning as needed.
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