Tom Yum Goong (ต้มยำกุ้ง)

Tom Yum Goong is one of my favorite soups originating from Thailand. It's spicy, refreshing, and sour. It's easy to prepare at home and make sure to get all the freshest ingredients possible. Please note that this is an old post, and I am updating it with a new video cooking guide and opting to use different types of prawns instead of the River prawns. 


*This is an updated post with a video cooking guide. (Previously posted on 11/23/08)



Tom Yum Goong/Prawns (ต้มยำกุ้ง)

Ingredients

400g Prawns, peeled, tail intact and reserve the head & shells

Soup Stock
5 cups Water 
2 (400 grams) Chicken Legs
Reserved prawns head and shells

Aromatic

6 to 8 Thickly sliced Galangal

2 to 3 stalks Lemongrass, bruised and sliced

8 Kaffir Lime Leaves, torn
2 Coriander Roots and Stems
2 Shallots, peeled and roughly chopped

1 1/2 to 2 Tbsp Roasted Chili Paste

120 grams Oyster Mushrooms

2 Tomatoes, quartered

6 to 8 Thai Birds-Eye Chilies, bruised

3 to 4 Tbsp Fish Sauce

3 to 4 Tbsp Lime juice

Sea Salt to taste

Method

Soup Stock: Bring the water to a boil. Add chicken legs and reserved prawn shells. Simmer for about 30 to 40 minutes. Remove and strain the stock into a clean pot.

Return the soup to a boil. Add the galangal, lemongrass and Kaffir lime leaves, coriander roots, shallots, Bird's eye chilies and roasted chili paste.  Simmer for about 10 to 15 minutes.

Then add lime juice, fish sauce, mushrooms, tomatoes, coriander leafs and prawns. Bring it to a boil and once the prawns are just cooked. Season with sea salt or more lime juice, if necessary. Serve immediately and top with coriander leaves.