“Tom Yam Goong” (prawn) is a dish originally created by the Thai Royal kitchen as a competitor to the French Bouillabaisse.
Tom Yam Soup paste is made by pounding together tamarind, shallot and a blend of select Thai chilies.
Active Cooking Time:
15 Minutes or less
Chef Nooror’s Pro Tip:
There are hundreds of variations of the infamous Tom Yam Soup throughout Thailand. Get Creative and try it with fish, and sour fruits or vegetables.
Amount of Paste Needed:
- 2Tbsp. Tom Yam Soup Paste (about 35g.)
What Else You Will Need:
- 12 Mid-sized Prawns, peeled and deveined (about 200g.)
- 8-10 Mushrooms
- 1 Tbsp. Lime juice
- 400mL Water
- 1Tbsp. ™Lemongrass
- 1Tbsp. ™Kaffir Lime Leaves
- ½Tbsp. ™Galangal
- 1Tbsp. ™Thai Premium Fish Sauce
- 1tsp. Sugar
- Add 400ml of water to a sauce pot.
- Add the Lemongrass, Kaffir Lime Leaves, Galangal and the Tom Yam Soup Paste. Bring to boil.
- Add the prawns and mushrooms and any other vegetables you’re using.
- Season to taste with Thai Premium Fish Sauce and sugar.
- Simmer until prawns and mushrooms are cooked through.
- Remove from the heat. Add ½Tbsp. lime juice.