Tom Yum Goong is a soup dish that originated from Southeast Asia. It is made with prawns along with herbs and different spices; it is distinguished by its hot and sour taste. Thailand and Laos were said to be the starting places of this hot and sour soup dish; however, the version of both countries have noticeable differences in terms of ingredients and preparation method. What we have here is the Thai version.
Tom Yum Goong’s closest Filipino soup dish counterpart is the Sinigang na Hipon. If you were to compare both dishes side by side, you’ll notice that Tom Yum is a little sweeter and spicier. Also, each dish has different vegetable components and souring agents.
How to Make Tom Yum Goong
- 3/4 lb large shrimps or prawns shelled and deveined
- 10 pieces chili peppers sliced
- 1/2 cup onion sliced
- 2 tablespoons chili paste roasted
- 2 cups straw mushrooms
- 1 medium sized tomato wedged
- 1 1/2 tablespoons lime juice
- 1/2 cup cilantro
- 4 cups water
- 2 stalks lemon grass cut in 1 inch lenght
- 2 pieces galangal root pounded
- 3 pieces lime leaves
- 1 tablespoon tamarind paste
- 1 tablespoon fish sauce
- Pour water in a cooking pot and bring to a boil.
- Put-in galangal, lime leaves, lemon grass, tamarind paste, and fish sauce. Stir well and simmer for 5 minutes.
- Add the shrimps and simmer for 3 to 4 minutes.
- Put-in the onion, straw mushrooms, and chili paste then simmer for another 5 minutes.
- Add chili and tomato then simmer for one minute.
- Put-in the lime juice and cilantro then turn off the heat.
- Transfer to a serving bowl.
- Serve hot. Share and enjoy!