Checking in at #8 in the CNN Travel Top 50 world’s dishes is Tom Yum Goong. This Tom Yum Goong Recipe is a Thai staple. It is full of shrimp, mushrooms, lemongrass, galangal (ginger) and kaffir lime leaves. Usually swimming in coconut milk or cream, this hearty soup combines the top four of Thai flavors: sour, salty, spicy and sweet. Best of all is the price: cheap.
Galangal for the sake of argument is Thai Ginger. A Thai chef would argue that there is a big difference. Galangal is hard to get in the U.S. so feel free to substitute fresh ginger.
This dish can be made with chicken, or a combination of chicken and shrimp or better yet, a combination of seafood, such as shrimp, squid, scallops or mussels. – jughandle
Tom Yum Goong
What You Will Need:
- 3 cups white rice - cooked rice
- 6 cups coconut milk
- 16 oz shrimp - or 16-24 head-on and shell-on
- 6 Tbsp lime juice - about the juice of 3 limes
- 6 bird’s eyes chilies (Thai Chiles) - pounded
- 6 slices galangal - big slices of galangal or ginger
- 8 leaves kaffir lime leaves - bruised
- 4 Tbsp nam prik pao - Thai roasted chili paste
- 2 Tbsp chili oil - or the oil from your nam prik pao
- 6 teaspoons fish sauce
- 2 stalks lemongrass - cut into 3-inch strips, pounded with a cleaver
- 12 straw mushrooms - Canned or / fresh oyster mushrooms / fresh or canned button mushrooms
- Cook your rice.
- Add 1/2 (3 cups) the coconut milk to a large pan and turn to medium heat.
- Just before the coconut milk comes to a boil, add the shrimp or other protein, and then add the other remaining 3 cups of coconut milk.
- Turn down the heat to a medium low, as you don’t want the coconut milk to heat too fast or burn.
- Add lemongrass, galangal (or ginger), kaffir lime leaves, bird’s eye chilies, mushrooms, nam prik pao (Chili paste) to the stock and bring it to a gentle low boil.
- Add in the 6 teaspoons of fish sauce.
- Boil until the shrimp are cooked
- At the very end, add the lime juice (if you add lime juice too early, the soup might turn bitter).