Tom Yum Goong
Servings: 8 servings
Calories: 420kcal
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) - 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
Tom Yum Goong Paste: Choose one of the mentioned Tom Yum Pastes, or use any Tom Yum Paste you can find. If you can, try to use a specific paste to get an authentic Tom Yum Goong flavor. Other brands of Tom Yum paste (besides the top three mentioned) may be watered down and lack the rich taste of the real dish.
Lemongrass Paste: This paste has a strong, fragrant smell and a citrus taste. If you can find fresh lemongrass, use one or two stalks instead. Wash the stalks, cut them into pieces, and use a mortar and pestle to squeeze out the flavor.
If you can’t find the top three Tom Yum pastes, try these for a rich-tasting Tom Yum Goong: shrimp paste, regular Tom Yum paste, lemongrass paste, galangal paste, and Thai basil chili paste. See measurements below. (Aron D, Mae Ploy and Thai Choice)
Galangal Paste: This paste tastes different from ginger. If you can, substitute with fresh galangal. A small piece is enough.
Shrimp Paste: This has a strong fish flavor. You can substitute it with fresh shrimp broth or a shrimp stock cube. Many Thai restaurants use it in small blocks, called kapi paste, which you can buy in Thailand and some international stores.
Thai Chili Basil Paste: This paste might sound spicy, but it's not too hot. There are different versions of this paste, some include basil leaves. You can substitute it with chili paste or chili oil, and add Thai basil for more flavor. This paste offers a mild heat.
Nutrition
Calories: 420kcal | Carbohydrates: 55g | Protein: 18g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 50mg | Sodium: 761mg | Potassium: 386mg | Fiber: 4g | Sugar: 45g | Vitamin A: 516IU | Vitamin C: 18mg | Calcium: 42mg | Iron: 1mg