Food II - Tom Yum Goong

 

Tom Yum is the most well-known Thai soup, beloved not just in Thailand but also in Thai restaurants around the world. It's a clear, sour soup with lemongrass, fresh galangal root, and kaffir lime leaf for taste. The therapeutic effects of this strong herbal blend are well known.

Tom Yum Goong is the most well-known type of Tom Yum, with shrimp (in Thai: goong or kung) as the major ingredient, but you can also prepare a vegetarian version with firm flesh fish (see Tom Yum Taleh), chicken (see Tom Yum Gai), or mushrooms.

Ingredients :

• 4 cups of water
• 2 stalks fresh lemongrass (trim off the very end of the root and smash with the side of a cleaver or chef's knife) - cut into 1 inch pieces/2 pc dried
• 3 slices fresh galangal root (smashed)/2 pc dried
• 3 fresh kaffir lime leave/4 pc dried
• 1 tbsp. tamarind paste, with or without seeds
• 1 tbsp. fish sauce
• 3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
• 12 fresh chili peppers (cut lengthwise into 1/4-inch strips).
• 1/2 small white onion (cut 1/4 inch slices)
• 2 tbsp. roasted chili paste
• 1 (16 oz.) can straw mushrooms, drained and rinsed
• 1 small ripe tomato (cut into wedges 1/4 inch thick)
• 1 small lime (squeezed)
• 2 sprigs fresh cilantro

Preparation :

1. In a medium-sized saucepan, bring water to a boil over high heat. Combine the lemongrass, galangal, kaffir lime leaf, fish sauce, and tamarind paste in a large mixing bowl (break apart the tamarind paste with your fingers as you add it). Bring to a boil, then reduce to a simmer for 3 minutes. 
2. Combine the onion, chili paste, and straw mushrooms in a mixing bowl. Cook for another 7 minutes, or until the shrimp are fully cooked. 
3. Toss in the tomatoes and chili peppers. Turn the heat off. 
4. Pour in the lime juice. Season with salt and pepper to taste, and fish sauce if desired
5. Serve immediately garnished with cilantro, roasted whole chili peppers, and a splash of coconut milk if desired.