Tom Yam Goong most famous Thai soup been popular for its authentic hot, spicy, sweet and sour taste. Once you taste this soup especially in Thai restaurants, forever you will be addicted to it. 'Goong' refers to prawn varieties in Thai, whereby broth of this soup extracted from succulent, fatty prawn heads which gives the real taste. Herbs such as kaffir lime leaves, galangal, lemon grass infuses in broth gives full characterization of this incompatible soup. Its excellent remedy during cold and flu. Its such refreshing and clear your throat with just single sip. Tom Yam Goong very easy to prepare and must serve hot. In order to prepare a perfect soup you need to prepare the stock (broth) first before adding other ingredients into the soup. Nam prik pao (Thai roasted chili paste) and fish sauce is a must to add authentic pungent taste. I used Mae Pranom brand chili paste. Since we are adding fish sauce, salt doesn't need to be added as fish sauce itself rich with saltiness.
Ingredients :
To make stock:
Boil the water first and add the whole prawns, few kaffir lime leaves, smashed lemongrass, and galangal for 3 minutes. Don't let the prawns fully cooked. Separate the heads from the prawns and blend all the heads with little boiled stock. Strain the blended prawn heads shells and mix with the stock. Remove the prawns from the stock and reserve in separate bowl.
To make soup:
Heat the stock to boil. Smash few bird eye chilies and add to the boiling stock. Just halve remaining chilies and throw in the stock. mushrooms, cut tomatoes, prawns and the rest of the lime leaves, galangal and lemongrass. Finally season with fish sauce, lime juice and Nam-prik Pao. Turn off heat. Add 1 tbsp of evaporated milk. Tom Yam cannot taste bland. Add lime juice or chili or fish sauce necessarily. Add lime juice at the end to prevent bitter taste. Its so yummy!
Ingredients :
- 5 - 6 prawns with heads attached
- 6 cups of water
- one big handful of kaffir lime leaves
- 5 stick of lemongrass
- 3 thick slices of Galangal, peeled
- 1 cup straw mushroom
- 1 tomato
- 3 limes with juice extracted
- 3 tbsp fish sauce
- 2 tbsp of Nam-prik Pao(roasted Thai chili paste).
- 6 bird eye chillies (Thai chillies)
- 1tbsp of evaporated milk
To make stock:
Boil the water first and add the whole prawns, few kaffir lime leaves, smashed lemongrass, and galangal for 3 minutes. Don't let the prawns fully cooked. Separate the heads from the prawns and blend all the heads with little boiled stock. Strain the blended prawn heads shells and mix with the stock. Remove the prawns from the stock and reserve in separate bowl.
To make soup:
Heat the stock to boil. Smash few bird eye chilies and add to the boiling stock. Just halve remaining chilies and throw in the stock. mushrooms, cut tomatoes, prawns and the rest of the lime leaves, galangal and lemongrass. Finally season with fish sauce, lime juice and Nam-prik Pao. Turn off heat. Add 1 tbsp of evaporated milk. Tom Yam cannot taste bland. Add lime juice or chili or fish sauce necessarily. Add lime juice at the end to prevent bitter taste. Its so yummy!
No comments:
Post a Comment