Tom Yum – Hot and Sour Prawn Soup (creamy style)

Tom Yum Goong
  • 1/2 cup medium sized prawns (shrimp), peeled and deveined ( veg: mushrooms)
  • 1 cup straw mushrooms or any type of mushrooms trim the lowest part off and cut into quarters
  • 1 lemongrass, cut into pieces
  • 3 kaffir lime leaves, torn in half
  • 10 sliced galangal ginger
  • 1/2 tbsp fish sauce (veg. soy sauce)
  • 1/4 tbsp lime juice or lemon juice
  • 1/2 tbsp Nam Prik Pow, roasted Thai chili paste
  • 1 cup water or chicken broth
  • 1/2 tomato, quartered
  • 1 tbsp fresh coriander (cilantro) leaves, chopped
  • 1 tbsp green onions, chopped
  • 2 tbsp coconut milk or fresh milk
  • 3 birdseye chilies or more if you like it hot

Bird’s eye chilibird eye chilibird’s chili or Thai chili is a chili pepper, a variety from the species Capsicum annuum, commonly found in Ethiopia and across Southeast Asia.

Action Plan

Put lemongrass, galangal, kaffir lime leaves, mushrooms, chilies and tomato into water and bring to boil. Cook until tender.

Add the prawns and cook until tender.

Add coconut milk, lime juice, fish sauce and Thai chili paste.

Serve hot and garnish with fresh coriander (cilantro) and green onions.

Photo and cinematography by smboro

Tom Yum - Hot and Sour Prawn Soup (creamy style)

  • Servings: 2 cups
  • Difficulty: medium
  • Print

Ingredients

  • 1/2 cup medium sized prawns, peeled and deveined ( veg: mushrooms)
  • 1 cup straw mushrooms or any type of mushrooms trim the lowest part off and cut into quarters
  • 1 lemongrass, cut into pieces
  • 3 kaffir lime leaves, torn in half
  • 10 sliced galangal ginger
  • 1/2 tbsp fish sauce (veg. soy sauce)
  • 1/4 tbsp lime juice or lemon juice
  • 1/2 tbsp Tahi chilies paste (Nam Prik Pow, roasted Thai chili paste)
  • 1 cup water or chicken broth
  • 1/2 tomato cut in quarter
  • 1 tbsp fresh coriander (cilantro) leaves, chopped
  • 1 tbsp green onions chopped
  • 2 tbsp coconut milk or fresh milk
  • 3 birdseye chilies or more if you like hot

Directions


Put lemongrass, galangal, kaffir lime leaves, mushrooms, chilies and tomato into water and bring to boil. Cook until tender.
Add the prawns and cook until tender.
Add coconut milk, lime juice, fish sauce and Thai chilies paste.
Serve hot and garnish with fresh coriander (cilantro) and green onions.


Credit: eat-well-travel-often.com

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