Tom Yum Goong

https://youtu.be/4qL1l3NnwRo

RECIPE:

EQUIPMENT

  • Pot or Wok

INGREDIENTS

  • 300 Grams Shrimp, peeled
  • 2 Cups Chicken stock
  • 10 Slices Galanga ginger, thinly sliced
  • 3 Leaves Kaffir lime, center vein removed
  • 2 Straw mushrooms, quartered
  • 2 Stalks Lemongrass, smashed
  • 1 Tomato, quartered
  • 1 Red shallot, quartered
  • 1 Coriander root, smashed (if you can find)
  • 1-3 Birds eye chilis, sliced
  • 1 Stalk Coriander, chopped
  • 3 Stalks Thai Coriander, chopped

SEASONINGS:

  • 1 tbsp Fish sauce
  • 1 Lime juice (to taste)
  • 1 tsp Palm sugar
  • 1 tsp Tamarind paste
  • 1 tbsp Thai chili paste
  • 4 tbsp Carnation milk (coconut milk optional)

INSTRUCTIONS

  • In a pot, add 2 cups of chicken stock and bring to a boil. Add chili peppers, lemongrass, kaffir lime leaves, galanga ginger, shallots, coriander root and boil for 2 minutes.
  • Add Thai chili paste
  • Add mushrooms and tomatoes
  • Add shrimp
  • Season with fish sauce, palm sugar, and tamarind paste
  • Add Carnation milk
  • Stir in lime juice (to taste) and turn off heat.
  • Add coriander and stir into soup

ADDITIONAL LEARNING:
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IMPORTANT

*RECIPES & VIDEOS–
Recipes presented here will vary some from your class.  Every instructor teaches differently, and cooking is an art, not a science.  No two chefs will cook the same dish identically.  This is why the same dish eaten in multiple restaurants will all taste a bit different.  There is no such thing as “one” perfect recipe.  These recipes have been reviewed by us and prepared by one of our instructors.