Tom Yum Goong
Prawn & Chicken Thai Tom Yum Goong.
- Yield: 2 1x
- Category: Soup
- Cuisine: Thai
Scale
Ingredients
- 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
Instructions
- 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
Find it online: https://hoohla.cooking/tom-yum-goong