Tom Yum Goong

Name: Tom Yum Goong
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 l water; 4 stalks lemongrass; 1 in chunk galangal; 10 kaffir lime leaves; 10 bird's eye chillies; 5 cloves garlic; 1/2 chicken; 300 g oyster mushrooms; 2 roma tomatoes; 2 white onions (medium sized); 2 tsp sugar; 8-12 tbsp fish sauce; 8-12 tbsp lime juice (10 - 15 limes); Handful cilantro

Li @liyen

www.eatingthaifood.com/tom-yum-soup-recipe/

Li @liyen

www.eatingthaifood.com/tom-yum-soup-recipe/

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Ingredients

1 hr

6 servings

1.5 lwater
4 stalkslemongrass
1in chunk galangal
10kaffir lime leaves
10bird's eye chillies
5 clovesgarlic
1/2chicken
300 goyster mushrooms
2roma tomatoes
2white onions (medium sized)
2 tspsugar
8-12 tbspfish sauce
8-12 tbsplime juice (10 - 15 limes)
Handfulcilantro

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Steps

1 hr

1

Boil water. While waiting, squeeze the limes.
2

Take your lemongrass and strip away the outermost layer. Lightly pound them using the pestle then diagonal chop them up into 1in strips.
3

Take 1 thumb sized piece of galangal and chop them into slices.
4

Tear up the kaffir lime leaves to release the flavour. Peel the 5 cloves of garlic.
5

Chop off the heads of the chillies, then lightly pound them.
6

Once the water is boiling, throw the lemongrass, kaffir lime leaves, galangal, garlic, and chillies into the pot.
7

After about 10 minutes, add in the chicken (original recipe used prawns) to boil and turn the fire to low.
8

Then add the oyster mushrooms which you can slice into smaller pieces.
9

Take the 2 roma tomatoes and white onions, and chop them into wedges.
10

Boil the Tom Yum for 2 - 3 minutes.
11

Add about 8 tbsp of fish sauce and 2 tsp of sugar.
12

Boil for another minute or two, then turn off the heat. Then add the about 8 tbsp of lime juice.
13

Taste test the soup. Feel free to add more lime juice, fish sauce or sugar if necessary.
14

Lastly, add in the cilantro. Soup is now ready to be served.