Tom Yum Gong soup is always something I order when I go for Thai food. I was lucky enough to learn this recipe from a local chef in Phuket. As it’s difficult to find some of the ingredients in Hong Kong, I have made some slight modifications but still tastes yummy.

I sometimes like to add some fish balls and rice noodles to make it a simple and yet yummy meal.

The local chef used water for making Tom Yum Gong soup. I tried store bought chicken broth which gives it more flavour. To make it even richer and tastier, I made my own broth using a shells of the prawn. You can check out the prawn soup base post for the recipe. It can be made ahead and freeze. When you need to make your Tom Yum Gong soup, you can take it out and use directly.

Look at the creaminess of the prawn soup base.

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I used the following Tom Yam paste which you can find at most Thai grocery stores at Kowloon City or Bowrington marketing.

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The following reciepe yields 4 bowls of soup.

INGREDIENTS

  • 1.5L of prawn soup base or you can use water or chicken broth
  • 12 pieces of prawns (remove the head and shells. De-vein the prawns)
  • 8 stalks of lemon grass (cut in half and use only the bottom part. Pound it with the back of a knife)
  • 8 pieces of kaffair leaves (washed and rubbed against each other to release the flavour)
  • 10 small pieces of galangal (sliced)
  • 3 bird’s eye chilis (can use more if you like a very spicy tom yam gong soup)
  • 1/2 cup of cherry tomatoes (halved)
  • 12 straw mushrooms (washed and cut into half)
  • 4 tablespoons of Thai chili paste or Tom Yum Gong paste
  • 1/4 cup of evaporated milk
  • 3 tablespoons of fish sauce
  • 4 tablespoons of lime juice

METHOD

  1. Bring your soup base to a boil. Add the lemon grass, chilis, Kaffir leaves and galangel to the soup and boil for 10 minutes until fragrant.
  2. Add the cherry tomatoes, mushrooms, chili or Tom Yum Gong paste and fish sauce to the soup and boil at medium heat for 3 minutes.
  3. Add the prawns and boil at medium heat for 1 minute.
  4. Add the evaporated milk and simmer at low heat for 1 minute.
  5. Turn off heat and add the lime juice. Taste and adjust by adding more lime juice and/or fish sauce to your desired taste.

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