Tom Yum Goong

Tom Yum Goong is one of my favorite soups. It's spicy, refreshing, and sour too! This is a must order dish when I dined at a Thai restaurant. However, it's quite easy to prepare at home.

Tom Yum Goong

Ingredients

5 cups Chicken Broth

300g Prawns, shelled and deveined

30g Galangal, sliced

2 stalk Lemongrass, sliced

5 Kaffir Lime Leaves, torn

3 Tbsp Roasted Chili Paste

150g Oyster Mushrooms

2 ripe Tomatoes, quartered

6 Thai Birds-Eye Chilies

4 Tbsp Fish Sauce

Lime juice to taste

1 Tbsp Coriander leaves, chopped

2 stalk scallions, sliced

Sea Salt to taste

Method

Bring the chicken broth to a boil in a large pot. Add the galangal, lemongrass and Kaffir lime leaves. Simmer for about 15 to 20 minutes.

Then add the roasted chili paste and the birds-eye chilies. Simmer for another 10 minutes.

Add the tomatoes, mushrooms, prawns, fish sauce, lime juice, scallions and bring it to a boil again. Season with sea salt or more lime juice. Serve immediately and top with coriander leaves.