Tom Yaam Goong (Spicy Prawn Soup Flavored With Lemon Grass) Recipe #24840
This recipe is from a cooking class I took at a resort in Thailand (Le Royal Meridian Phuket Yacht Club). I hope you are fortunate enough to have an Asian food market in your area so you can find the ingredients as this soup is absolutely delicious!
by Sharlene~W
22 min | 10 min prep
SERVES 10 -15
- 4 liters chicken stock
- 120 g lemongrass
- 100 g galangal
- 500 g straw mushrooms
- 600 g tiger shrimp
- 200 ml lime juice
- 40 g sugar
- 200 ml fish sauce
- 60 g chili in oil
- 20 kaffir lime leaves
- 5 red chilies, sliced
- 100 ml whipping cream or heavy whipping cream
- coriander leaves (cilantro)
- chili oil
- Bring chicken stock to a boil.
- Add lemon grass, galangal, straw mushrooms.
- Season to taste with lime juice, sugar, fish sauce and chili in oil.
- Add kafir lime juice, red chili sliced and cream.
- Add shrimp, cook approximately 30 seconds longer, until shrimp barely done.
- Garnish with coriander leaves and a few drops of chili oil on top.
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5 stars