Tom Yum Goong (Spicy and Sour Thai Style Soup with Prawns Shrimps) | BIG Bites MY

Tom Yum Goong (Spicy and Sour Thai Style Soup with Prawns Shrimps) This is my version of this popular Thai dish. When I want something quick with my protein and veggies in one dish, this is one of my fast solutions. Prep and cooking time is under 45 minutes. SO EASY LAH! The recipe shown here feeds one; just double up accordingly if you are cooking for more.

Watch video for step-by-step method of preparation

CLICK HERE FOR PRINTABLE RECIPE CARD

Prep time: 20 minutes

Cooking time: 20 minutes

Serving: 1  (increase portions accordingly if you are cooking for more)

Ingredients:

• 2 stalks lemongrass
• 2 stalks coriander
• 1 Thai chili
• 1 lime
• 2 pieces kaffir lime leaves
• 1 thumb-sized galangal
• 6 medium-sized prawns
• 5 cherry tomatoes
• 125g oyster mushrooms
• 3 tablespoons Thai chili paste
• 1/2 teaspoon chicken stock granules
• 1 teaspoon groundnut oil
• 4 tablespoons evaporated milk
• 3 tablespoons fish sauce
• 1 tablespoon sugar
• 500ml water

Method:

• Rinse the coriander thoroughly to wash away the soil and dirt. Remove the coriander roots and set aside. Cut the coriander stalk into 1-inch lengths.
• Trim off both ends of the lemongrass stalks and cut them shorter to fit the pot. Bash to release flavor.
• Rinse the kaffir lime leaves. Crush them to release flavor.
• Rinse the galangal. Remove the hard outer skin and cut it into thick slices.
• Crush the Thai chili to release flavor
• Cut the larger oyster mushroom caps into halves and  leave the smaller ones as they are. Discard the woody mushroom stems.
• Cut the cherry tomatoes into halves
• Squeeze the lime
• Peel the prawns. Slit along the spine of the prawn and remove the intestinal tract. Keep the prawn shells for later.
• Heat up the groundnut oil over MEDIUM LOW heat. Add the prawn shells and stir-fry until they are fragrant. When the prawn shells turn bright orange and aromatic, add water. 
• Add the aromatics (coriander roots, lemongrass, kaffir lime leaves and galangal). If you prefer it spicy, add the Thai chili now. (I like it less spicy, so I will add it later).
• Add the chicken stock granules and stir to combine
• Cover the pot (leave a gap to prevent spillovers). Simmer over MEDIUM LOW heat for 15 minutes.
• Remove the prawn shells and the aromatics
• Add oyster mushrooms and add Thai chili paste and stir to combine
• Add half of the fish sauce and stir to combine. Taste and flavor to your liking. If it is not salty enough, add the remaining fish sauce and stir to combine.
• Bring it to a boil over MEDIUM LOW heat and let it simmer for a while
• Add the cherry tomatoes and continue simmering until the cherry tomatoes soften
• Taste and flavor to your liking
• I am adding the Thai chili now because I don't like my tomyam overly spicy
• Continue simmering for a few more minutes over MEDIUM LOW heat. Stir occasionally.
• Add the prawns and continue simmering for another minute
• Add evaporated milk, lime juice and sugar. Stir to combine.
• Taste again and flavor to your liking
• Turn off heat and add coriander. Stir to combine.
• Serve the tomyam in small individual bowls. Garnish with a sprig of coriander or a piece of kaffir lime leaf.