Tom Yum Goong
Servings: 4 servings
Ingredients
Seafood
- 250 grams Shrimp – cleaned
- 500 grams Seafood mix - available frozen from the supermarket
Vegetables
- 2 Large Tomato
- 250 grams Mushrooms
- 75 grams Snow peas
- 70 grams Baby corn - Optional
- 3 Dried red chilies
Liquids and condiments
- 2 tsp Fish sauce
- 8 Tbsp Lime juice
- 3 cup Water
- 2 Tbsp Cooking oil
- 1 tsp Sugar
- 400 ml Coconut cream
Thai Ingredients
- 1/2 Cup Nam Prik Pao (Home made) - Store bought: 2 Tbsp *see note on tom yum pastes.
- 6 Garlic cloves
- 2 Stalks Lemongrass - Or 1 tsp Lemongrass paste
- 1/4 Galangal - Or 1 tsp Galangal paste
- 7 Kaffir lime leaves
Garnish
- Parsley
- 1 Red chili
Instructions
- Cook the Pastes: Preheat the pot on medium-high heat. Drizzle the grapeseed oil and add the shrimp paste, and nam prik pao paste. Pour 50 ml of water and mix the paste for 1 minute by continuously stirring the shrimp paste and cook it in the oil.
- Add liquid: Add 3 cups of water. Add coconut cream and lime juice. Add all the other ingredients with the exception of the shrimp or seafood.
- Shrimp: Add the seafood and tomatoes in the soup in the last four minutes of the cooking time. Cook for four minutes. Remove from heat and serve immediately.
Notes
If you use Tom yum pastes from Aroy-D, Maesri, or Maeploy in this soup instead of nam prik pao, it is recommended that you use three tablespoons of the paste.
Suppose you cannot find nam prik pao or the spices mentioned above. In that case, you can create a very delicious meal with the following pastes: 3 tsp Shrimp paste, 1 tsp Lemongrass paste, 6 tsp Tom yum goong paste, 2 tsp Thai chili basil paste, 1 tsp Galangal paste.