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Tom Yam Goong 2

Tom Yam Goong 2 (ต้มยำกุ้ง) is a traditional Thai recipe for a classic orange-coloured hot and sour prawn soup typically served with rice. The full recipe is presented here and I hope you enjoy this classic Thai version of: Tom Yam Goong 2.

prep time

25 minutes

cook time

45 minutes

Total Time:

70 minutes

Serves:

6–8

Rating:

Tags : Chilli RecipesSpice RecipesThailand Recipes

There are two types of tom yam goong, the classic Thai hot and sour prawn soup. The first kind, as here is known as nam khoon (thick). In fact it's not thick at all, rather it is coloured orange either with the fatty part of prawn heads or with fried chilli paste. The second kind is the nam sai form of Tom Yam Goong which has a clear broth. As an aside, is is a form of nam knoon tom yum goong, made with river shrimp; tom yam goong maenam that is the fore-runner of all Tom Yam Goong soups.

Note that all tom yams in Thailand are considered kub kao (dishes to be eaten with rice) rather than starters.

Ingredients:

1l water
2 lemongrass stalks, ends trimmed and stalks smashed with the side of a cleaver
3 slices of fresh galangal
3 fresh kaffir lime leaves, midrib removed
1 tbsp tamarind paste
1 tbsp fish sauce (nam pla)
350g medium to large prawns (unpeeled)
12 fresh Thai birds' eye chillies
1/2 small white onion, cut into 5cm thick slices
2 tbsp Nam Prig Pow
200g straw mushrooms, cleaned and halved lengthways
1 small ripe tomato, cut into wedges 5mm thick
juice of 1 lime
2 sprigs of fresh coriander (cilantro)

Method:

Peel the prawns and de-vein. Place all the prawn heads in a mortar and pound to mash them up (this helps release the fat which gives this soup its colour). Combine the prawn heads and water in a large pot and bring to a boil. Add the lemon grass, galangal, kaffir lime leaves, fish sauce and tamarind paste. Cover and cook for 5 minutes then strain the liquid through a fine-meshed sieve back into the pot.

Return the lemon grass, galangal and kaffir lime leaves to the pot, discard the prawn heads. Add the prawns, bring back to a boil and cook for 2 minutes. Now add the onion, straw mushrooms and nam prig pow. Boil for 5 minutes more, then add the chillies and tomato.

Take off the heat and adjust the seasoning with fish sauce. Ladle into warmed soup bowls, add the lime juice and garnish with the coriander (and some sliced chillies, if desired).

Serve immediately, accompanied by steamed jasmine rice.