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Recipe
Tom Yam Goong
makes 2 servings
Ingredients
| 1 | cup chicken stock |
| ½ | cup (about 6) prawns, peeled and cleaned |
| 1 | stalk lemongrass, thinly sliced |
| ¼ | cup galangal root, thinly sliced |
| 1 | keffir lime leaf, crushed |
| 2 to 3 | small chilis (red thai chilies or serrano peppers) crushed |
| ¼ | cup small mushrooms, quartered |
| 2 | teaspoons fish sauce |
| 2 | teaspoons fresh lime juice |
| 1 | teaspoon white sugar |
| 1 | teaspoon chili paste in oil |
| ¼ | cup fresh coriander leaves, roughly chopped |
| ¼ | cup fresh shallots, chopped |
Instructions
1. Bring the stock to a boil over medium heat.
2. Stir in the lemongrass, kefir lime leaves, lime juice, galangal, shallot, chili paste and fish sauce and boil for three minutes.
3. Add the mushrooms and prawns and boil until cooked. Scoop into bowls and top with coriander. Serve!
Naptime Notes
Naptime Recipe Serving ideas
The longest part of preparing this soup is assembling the ingredients. For less spicy soup reduce the number of chilies and remove their seeds. For a silkier soup add 1/3 cup of coconut milk.
Naptime Stopwatch
30 minutes prep time, 10 minutes cook time
Naptime Reviews
We love this soup so much and I plan to make it at home soon!
More Naptime Recipes
Printed from: https://thenaptimechef.com/2012/05/tom-yam-goong-in-thailand-naptime-on-the-road/