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Tom Yam Goong Maenam
Tom Yam Goong Maenam (Hot and Sour Soup) is a traditional Thai recipe for a classic soup of river prawns and straw mushrooms in a hot and sour base. The full recipe is presented here and I hope you enjoy this classic Thai version of: Hot and Sour Soup (Tom Yam Goong Maenam).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesSpice RecipesHerb RecipesThailand Recipes
This classic hot and sour soup, made with river prawns has been called the antecedent of all tom yum goon soups, particularly the
nam khoon (thick) variants.
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 tbsp
Nam Prig Pow (optional)
100g medium-sized prawns, unpeeled (these should be river prawns,
goong maenam)
1l water
Method:
Peel the prawns and de-vein. Place all the prawn heads in a mortar and pound to mash them up (this helps release the fat which gives this soup its colour). Combine the prawn heads and water in a large pot and bring to a boil. Cook, covered, for 5 minutes then strain the liquid back into the pot and discard the prawn shells.
Pound the lemongrass with the back of a cleaver then tie in a knot. Add to the water along with 4 tbsp of the nam prig pow 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 remaining nam prig pow and garnish with the coriander.
Serve immediately, accompanied by steamed jasmine rice.
