This sweet, sour and spicy soup, served with white rice, is one of the most popular and the most tasty dishes to come out of Thailand. It is by far my husband’s favorite dish ever. The fresh seafood, mushrooms, lemongrass and lime leaves cooked to a smooth consistency in coconut cream is the ultimate expression of traditional Thai flavors. Easy to cook, Tom Yum Goong makes a great, warm and energizing lunch or a first course in a sophisticated dinner.
- Prawns – 500g deveined and shelled (leave the tail)
- Chicken broth – 1l home made or store bought
- Kaffir lime leaves – 3 leaves
- Ginger – 1 inch piece sliced
- Lemongrass – 1 stalk bruised and cut into 2 inch pieces
- Red chillies – 2 sliced
- Shiitake Mushrooms – 4 sliced
- Fish sauce – 1 1/2 tablespoons
- Worcestershire sauce – 1 teaspoon
- Sugar – 1 1/2 tablespoons
- Coconut cream – 1/4 cup mixed with 1/4 cup of water
- Spring onions – 1 sliced
- Coriander – 15g chopped
- Lemon juice – 1 lemon
- Bring the stock to a boil in a large pot.
- Add the lime leaves, ginger, lemongrass and chillies.
- Let the spices infuse for 5 minutes under medium heat.
- Add the fish sauce, sugar, worcestershire sauce, mushrooms and simmer for another 5 minutes.
- Add the prawns and cook for 8 minutes until they turn pink.
- Add the coconut cream and bring to a boil while stirring to prevent lumps.
- Boil for another 5 minutes until the broth thickens.
- Turn off the heat and add the lemon. Adjust the lemon and salt according to taste or until they are equal.
- Sprinkle the green onions and coriander.
- Serve hot with white rice (optional). Remove the lemongrass and kaffir lime leaves before serving if needed.