How To Make Tom Yum Goong – Thai Spicy and Sour Soup with Prawns | Authentic Family Recipe #7

How To Make Tom Yum Goong – Thai Spicy and Sour Soup with Prawns | Authentic Family Recipe #7


Sawadee Ka. I’m Amy, and this is World of Thai Food. Today, I’d like to show you how to cook the most famous Thai dish called Tom Yum Goong. Or, Thai spicy and sour soup with prawns. This dish represents Thai taste better than
anything else. Let’s take a look at the ingredients. 400 g of prawns Kaffir lime leaves Galangal Lemongrass Oyster mushroom Chillies Palm sugar. Cherry tomatoes Shallots Lime Coriander with roots Fish sauce Chili paste and three cups of chicken stock. I’m gonna start with preparing the main herbs
of the soup, which are galangal, lemongrass and kaffir lime leaves. You fold it into half. Tear it off from the branch. Use six to seven leaves in this soup. Lemongrass. Make sure you cut the hard root out. You just use the back of the knife and beat them. I will use three of them here. The aroma of the lemongrass is so good. This is what we want in the soup. I like to put them the whole twig but many
people like it in smaller pieces so that they can plate it easily. For the galangal, I cut it diagonally. Next. I’m gonna take coriander root. I’ll use three of them. Then we’re gonna tear the mushroom. Cut the hard part out. You tear them. You can use any kind of mushroom that has neutral taste. for me, I like oyster mushroom and I will use this much today. You just smash it coarsely. Bird’s eye chili, I will use eight of them. For the prawn, I use the whole one like this. Devein them. Keep the head intact because the head is actually
the part that make the soup taste better. I’m giving a good massage to a lime, like
this. In order to get the juice out easier. Now the ingredients are ready so let’s get
started to cook. I boil three cups of chicken stock in medium heat. That’s the lemongrass. Coriander roots. Galangal and shallots. When the soup and the herbs start to boil,
you can put in the shrimp right away. This process is gonna go quickly because the shrimp doesn’t need much heat. Then we put the mushroom in the pot right away. And once you see the mushroom is quite ready you just put the cherry tomato in there. To me, this give sweet and sour taste to
the soup. We start to season the soup. One table spoon palm sugar. Two tablespoons fish sauce. Chili paste. Use very little of it… For the colour. Then you put chillies in there. Some kaffir lime leaves and now I’m gonna off the heat. Then season with lime. I use two whole limes. It will give about four
tablespoons of lime (juice). Alright, now our soup is ready. I’m gonna taste it a little bit. Let’s see if I have to adjust the taste. Mmm. I think our soup is ready. It has the right balance, sourness and spiciness is there. Followed with sweetness and a little saltiness. If yours is not, you can adjust it with lime
and fish sauce. Alright, so now you know how to make Tom Yum
Goong, or Thai spicy & sour soup with prawns. If you would like to try this at home, the
ingredients are below, if you’d like more information please visit our website www.worldofthaifood.com Don’t forget to share your experience and your comments and don’t forget to subscribe. Enjoy your cooking. Have a spicy day!

5 Replies to “How To Make Tom Yum Goong – Thai Spicy and Sour Soup with Prawns | Authentic Family Recipe #7

  1. Looks delicious! I make this all the time but I simmer the herbs for a long time to make the broth very flavourful! I want to make some now. Mmmm

  2. Lovely video and a great explanation. It is so refreshing to find videos of Authentic and traditional Thai cuisine. Too often, I find people call something Thai or authentic and it has nothing to do with it. Your videos show the real deal and it's for that reason I have subscribed, keep them coming!

  3. Thank you for this dish , this is easy beautiful dish. I know how to cook it but with your explanation I can adjust the soup to my taste accordingly.

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