Checking in at #8 in the CNN Travel Top 50 world’s dishes is Tom Yum Goong. This Thai staple is full of shrimp, mushrooms, tomatoes, 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.
Tom Yum Goong Recipe
Serve with Rice
3 cups of cooked white rice
6 cups of coconut milk
18-24 shrimp or 16 oz (head-on and shell-on)
6 tablespoons lime juice
6 bird’s eyes chilies (pounded)
6 (big) slices galangal (or ginger)
8 kaffir lime leaves (bruised)
4 tablespoons nam prik pao (Thai roasted chili paste)
2 tablespoons chili oil or the oil from your nam prik pao
6 teaspoons fish sauce
2 stalk lemongrass (cut into 3-inch strips, pounded with a cleaver)
12 canned straw mushrooms / fresh oyster mushrooms / fresh or canned button mushrooms
For the Dish
Add 1/2 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 (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 shrimps are cooked
At the very end, add the lime juice (if you add lime juice too early, the soup might turn bitter).
serve hot over rice
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