Authentic Tom Yum Goong

Name: Authentic Tom Yum Goong
Yield: 4-6 porsi
Cuisine: Indonesia
Ingredients: 500 gr Tiger Prawns, deshelled, keep shells for broth; 24 pc fish balls; 6 pc champignon or shiitake mushrooms, sliced thinly; 12 pc chikuwa fish sticks; 2 tbsp cooking oil; Prawn shells; 2 sticks Lemongrass; 2 tbsp Tom Yum Paste (I use Pantai brand); 3 pc Birds eye chili (cabe rawit), deseeded and finely chopped; 4 pc Chili (cabe keriting), deseeded and finely chopped; 4 cloves Garlic, crushed and finely chopped; 6 cloves Shallots, crushed and finely chopped; 4 lime leaves; 3 pc Lime, juiced; 2 liters Coconut water (if you're feeling fancy) or plain water; 4 Tbsp sugar; 2 Tbsp fish sauce; 1 Tsp salt; Cilantro leaves (optional)

Cooking Miong @mchlzb

Jakarta

The authentic Tom Yum Goong balances these 4 taste elements: sweet, salty, sour, and spicy. My tip? Taste it often and re-season until you reach that perfect spot before serving. #tomyam #thailand #sup #thai #tomyum

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Authentic Tom Yum Goong

Cooking Miong @mchlzb

Jakarta

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Kirim Cooksnap

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Bahan-bahan

45 menit

4-6 porsi

Toppings
500 grTiger Prawns, deshelled, keep shells for broth
24 pcfish balls
6 pcchampignon or shiitake mushrooms, sliced thinly
12 pcchikuwa fish sticks
Prawn Broth
2 tbspcooking oil
Prawn shells
2sticks Lemongrass
2 tbspTom Yum Paste (I use Pantai brand)
3 pcBirds eye chili (cabe rawit), deseeded and finely chopped
4 pcChili (cabe keriting), deseeded and finely chopped
4cloves Garlic, crushed and finely chopped
6cloves Shallots, crushed and finely chopped
4lime leaves
3 pcLime, juiced
2liters Coconut water (if you're feeling fancy) or plain water
4 Tbspsugar
2 Tbspfish sauce
1 Tspsalt
Cilantro leaves (optional)

Tersimpan

Cara Membuat

45 menit

1

In a medium pot, heat up cooking oil and prawn shells until evenly red and fragrant. Add 2 liters of hot water/coconut water, simmer for 20-30 mins until broth darkens and thickens. Remove prawn shells.
2

Stir fry minced garlic, shallots, and chilli in a small pan until fragrant. Add into the broth together with tom yum paste lemongrass, lime leaves, lime juice, sugar, salt, and fish sauce.
3

Boil fish balls, chikuwa, and prawn for 5 minutes. Serve the soup hot with garnish of cilantro leaves.