Wake up your taste buds to a bowl of Thai hot and sour clear soup Tom Yum Goong. One of the many favorite recipes that I keep coming back.
Thai classic, the head-clearing broth is very easily made. Pretty much this is a quick turnaround meal that sure pleases everyone.
The key ingredients are fresh meat/seafood, kaffir lime leaves, lime juice. Tonight I’m cooking Tom Yum Goong with chicken and prawn but you can use any other meat or seafood or even just plain vegetables as you wish.Print
Tom Yum Goong
Prawn & Chicken Thai Tom Yum Goong.
- Yield: 2 1x
- Category: Soup
- Cuisine: Thai
- 200 g prawns; cleaned and deveined with tails intact
- 200 g chicken thighs; cut into chunks
- 1 cup of white mushrooms, sliced
- 6 kaffir lime leaves
- 1/2 tomato, cut into quarters
- 1/2 white onion, thinly sliced
- 1 red birds eye chili
- 1 teaspoon fish sauce
- 1/2 fresh lime
- 3 coriander roots, bruised
- 1/4 cup chopped coriander
- 1 stalk lemongrass, cut into 2-inch lengths
- 3 tablespoons of ready-made Thai Tom Yum Paste
- 4 cups of water
- 1 tablespoon of cooking oil
- Place a pot on the stove and add the cooking oil. When hot, add in Tom Yum paste and stir fry until aromatic.
- Add onion and cook, stirring, until onion is light brown.
- Add the chicken pieces and stir around to lightly cook it.
- Add the water and bring to boil.
- Add tomatoes, lemongrass, coriander roots, mushrooms, lime leaves and chili into the pot. Place a lid and boil for 2 minutes.
- Place the prawns in the pot along with the fish sauce and squeeze the lime juice.
- Lower the heat and simmer for 3 more minutes, or until all protein are cooked and firm.
- Garnish soup with fresh coriander before serving.
Keywords: Tom Yum Goong