Tom Yum Goong – For those that like it HOT!
Tom Yum Goong has always been one of my favourite Thai Soups. I have eaten some great ones and some really poor ones, so it was with great trepidation that I tried a ‘make it at home’ varierty. Wanted prawns and wanted something spicy for a chilly winters night and I was pleasantly surprised with the outcome. Dinne done in less than 10mins – thats for me!
Asian Home Gourmet is one of those ‘all the work done for you’ Spice Pastes that I picked up at Coles the other day. It is simple to make and tastes pretty close to the orginal version.
- 1 packet Asian Home Gourmet – Spice Paste for Thai tom Yum Soup
- 500 grams green (raw) prawns – packet recommends 250gm, but we love prawns!
- 6 mushrooms (stalks removed) and sliced
- 4 cups chicken stock (the better quality the stock the better your soup will taste)
- Fish Sauce, Lime or Lemon juice, coriander – option extra’s
In a large saucepan, bring the 4 cups of chicken stock to the boil.
Add the spice paste and mix well.
Add the green prawns and mushrooms. Return to boil.
As soon as the prawns turn white, the soup is ready to eat.
You can use chicken, if prawns are not to your liking.
The above will serve 4 as an entree or two generous serves as a main course.
I added a few frozen peas for greenery.
You can also add galangal, lemongrass or kaffir lime leave finely sliced for extra flavour.
I didn’t add any of those and it still tasted great.
This dish is HOT on the chilli scale, you could use more stock add a little fish sauce and sugar and this would help to tone down the heat if you prefer things a little milder.
What is your favourite Thai dish?