Skip to main content

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.

Labels:

Comments

  1. SteamyKitchenApril 24, 2009 at 2:52 PM

    Wow - totally love that photo

    ReplyDelete
  2. chocolatecupApril 25, 2009 at 4:16 AM

    i always order that too!yay to making it at home:)

    ReplyDelete
  3. NinetteApril 25, 2009 at 9:22 AM

    A Thai dissident who had been jailed for his views and was in the U.S. as a visiting scholar at Columbia U. first taught me how to make this soup. Beautiful photos! I keep coming to your blog, so I must add you to my blogroll. Thanks for a great blog.

    ReplyDelete
  4. Angie TeeApril 28, 2009 at 5:57 PM

    @ SteamyKitchen: Hey Jaden, a compliment from you means a lot to me. Thanks so much :D

    ReplyDelete
  5. Angie TeeApril 28, 2009 at 6:01 PM

    @chocolatecup: I guess we both love Tom Yum soup!

    ReplyDelete
  6. Angie TeeApril 28, 2009 at 6:02 PM

    @Ninette: You're most welcome and thanks for adding me to your blogroll ;)

    ReplyDelete
  7. noodlefeverNovember 6, 2009 at 1:04 PM

    Gorgeous photo! Is the roasted chili paste homemade or from a jar? The one time I made tom yum, I made the paste myself, but if it's available in jar form, that would certainly make things easier!

    ReplyDelete
  8. Angie TeeNovember 6, 2009 at 1:56 PM

    The roasted chili paste was homemade. Thanks for the compliments.

    ReplyDelete
  9. nontJanuary 11, 2010 at 11:50 PM

    Thank you very much. The information was very nice and the service was excellent.

    I hope you can take the time to visit the website, www.thai-food.in.th. It is only just beginning but I think you will eventually find it to be a great resource to learn about Thai food basics and beayond.

    ReplyDelete
  10. AnonymousJune 9, 2010 at 10:07 PM

    I made this soup base for my seafood hot pot tonight and it was delicious! Thank you so much for the recipe.

    Lisa

    ReplyDelete
  11. Angie TeeJune 9, 2010 at 10:29 PM

    @Lisa: You are most welcome :-)

    ReplyDelete
  12. Andrie S KusnadiAugust 6, 2012 at 6:41 AM

    Thx for the reciepe

    ReplyDelete

Post a Comment

Popular posts from this blog

Hasselback Potatoes

These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper. Bake the...
264 comments
Read more

Raw Energy Bars~Chocolate, Cashew, And Almond

I get energized everytime I make Raw Energy Bars at home. I have tried several recipes and flavors before; but, this Chocolate, Cashew, and Almond flavor is currently my favorite! It's made from scratch using raw ingredients, such as Medjool dates, cashew, almond, cocoa, and coconut. You will be amazed with the end result. Not only are these bars good for you, they also taste great! So, if you are into raw energy bars, then you may want to try this recipe. If possible, please send me your feedback as well. Have a great weekend.
58 comments
Read more

Dumplings

I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up! Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video. UPDATED: November 26th 2013 This is an updated post with a new photo and video cooking guide. Dumplings Ingredients 200g Ground Pork 100g Prawns, finely chopped 200g Napa Cabbage, finely shredded 1 stalk Scallions, finely minced 80g Chives, finely chopped 20g Ginger, finely minced 2 Tbsp Soy Sauce 1 1/2 Tbsp Sesame Oil 1 1/2 Tbsp Shaoxing W...
14 comments
Read more