Tom Yum Goong, a delicious thai dish consisting of a soup full of amazing flavors, both sour and spicy. Tom yum is the name of the soup, whereas the addition of “goong” refers to the use of shrimp or even prawns. Real tom yum goong should leave you on the edge of your seat as the combination of beautiful spices present a breathtaking hit of flavor. The heat from the thai chillies and acidity from fresh limes are a perfect concotion of unique and aromatic flavors. The soup base, is made primarily from shrimp stock (using shrimp shells), herbs; water, kaffir lime leaves, lemon grass, galangal (blue ginger) and of course thai chillies (leave the seeds, make it hot). Leave all ingredients to simmer on the stove for 20 or minutes until a distinct yellow color forms in the pot.
In the meantime you can work on the seasoning, you’ll want to add thai chilli paste, the juice of three limes, fish sauce and a little bit of sugar. The soup will be ready; take out some of the shells; leaves the herbs (don’t eat them, they’re tough but are perfect for garnish), place the soup back on the heat, add the oyster mushrooms, shrimps (heads on – that’s where all the flavor is); leave for a few minutes. Add the seasoning we made before, and serve however you like – steamed rice or rice noodles are frequently used.
Add parsley for decoration as you like, and there you have it – Tom Yum Goong!
Tom Yum Ingredients
1 cup water
5-7 shrimps (try to buy them with the head in tact)
Kaffir lime leaves (4 or so)
Lemongrass (bruise it to release the flavors)
Galangal or blue ginger
2-3 Thai chilies (or however many as you like, seeds or no seeds)
2 tablespoons chili paste (from thailand)
3 tablespoons fish sauce
1/2 tablespoon sugar
Some oyster mushrooms