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Tom Yam Goong 1

Tom Yam Goong 1 (ต้มยำกุ้ง) is a traditional Thai recipe for a classic soup of prawns and straw mushrooms in a hot, salty and spicy base flavoured with lemongrass and lime leaves. The full recipe is presented here and I hope you enjoy this classic Thai version of: Tom Yam Goong 1.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : Chilli RecipesSpice RecipesHerb RecipesThailand Recipes

There are two types of tom yam goong, the classic Thai hot and sour prawn soup. The first kind, as here is known as nam sai and has a clear broth. The second type is the nam khoon form of Tom Yam Goong and has what the Thai refereed to as a thick broth. In reality this is not thick at all, rather it is coloured orange either with the fatty part of prawn heads or with fried chilli paste. Indeed, is is a form of nam knoon tom yum goong, made with river shrimp; tom yam goong maenam that is the fore-runner of all Tom Yam Goong soups.

Note that all tom yams in Thailand are considered kub kao (dishes to be eaten with rice) rather than starters.

Ingredients:

3 birds' eye chillies
5 sprigs of coriander (cilantro)
2 tbsp fish sauce (nam pla)
3 fresh kaffir lime leaves
1 stalk of lemongrass, trimmed and cut into 5cm lengths
juice of 2 limes
5 straw mushrooms, halved lengthways
2 tsp Nam Prig Pow (optional)
100g medium-sized prawns, peeled and de-veined
1l water

Method:

Bring the water to a boil in a large pot. Pound the lemongrass with the back of a cleaver then tie in a knot. Add to the water and boil for 5 minutes.

Crush the chillies and add to the base of your serving bowls along with the fish sauce and lime juice.

Remove the stems and midribs from the kaffir lime leaves and add to the pot along with the halved straw mushrooms. Boil for 2 minutes then add the prawns. Take the pot off the heat, cover and set aside for about 2 minutes or until the prawns are pink.

Ladle the prawns and stock into your serving bowls. Stir in the nam prig pow and garnish with the coriander.

Serve immediately, accompanied by steamed jasmine rice.