Serves 2-3 people
4 giant river prawns
946 ml water
2 stalks lemongrass
4 kaffir lime leaves
6 straw mushrooms
0.9 g salt
1 tbsp roasted chili jam
59 ml lime juice
59 ml fish sauce
1 tbsp bird's eye chilies
4 dried spur chilies
1 tbsp milk

Recipe Courtesy of
Asian Food Network

Home Cooked Thailand: Tom Yum Goong

Spicy and sour, this iconic Thai soup packs a punch! Here’s an easy recipe to make Thai soup Tom Yum Goong with Food Hero finalist Bell Pimtip.

Difficulty: Easy

Preparation: 10 min
Cook: 22 min
Clean up: 15 min

Steps: 2 steps
12 Ingredients

Difficulty: Easy
Steps: 2 steps
12 Ingredients

Preparation: 10 min
Cook: 22 min
Clean up: 15 min

Instructions

Cook the broth
- In a pot, pour 946ml water and bring it to a boil on medium heat.
- Put lemongrass, galangal, kaffir lime leaves and salt in the boiling water and cook until fragrant, about 10 minutes.

Add prawns and season
- Add river prawns and straw mushrooms, simmer for 2 minutes or until just cooked.
- Mix roasted chili jam, fish sauce, lime juice and milk. Stir to dissolve and simmer for 1 minute.
- Reduce heat and add the crushed bird's eye chilies and roasted dried spur chilies.

Plate and Serve!

Pour Tom Yum Goong into a serving bowl and serve warm.

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Name: Home Cooked Thailand: Tom Yum Goong
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H22M0S
Total time: P0Y0M0D0H32M0S
Yield: Serves 2-3 people
Cuisine: Asian
Ingredients: 4 giant river prawns; 946 ml water; 2 stalks lemongrass; 4 kaffir lime leaves; 6 straw mushrooms; 0.9 g salt; 1 tbsp roasted chili jam; 59 ml lime juice; 59 ml fish sauce; 1 tbsp bird's eye chilies; 4 dried spur chilies; 1 tbsp milk