Tuesday, February 12, 2013

Tom Yum Goong

This is my family favourit soup of all time - Tom Yum.


1 cup       Evaporate Milk
4 cups     Chicken Stock
8 sliced    Galangal
4              Kaffir Lime Leaves ( Tear from centre)
2 stalks    Lemongrass, bruised
500g        Prawns
100g        Oyster Mushroom, Halved
10            Green and Red Chilli Padi, Bruised
3              Coriander roots, bruised
3 bunches Fresh Coriander Leaves
5 pieces    Garlic ( bruised with skin on)
5 pieces    Shallots (bruised with skin on)
3 tbsp       Tom Yum paste
3 tbsp       Lime juice
2 tbsp       Fish sauce


1.  Bring the stock to the boil.
2.  Add galangal, kaffir lime leave, coriander roots, lemongrass, garlic, shallots.
3.  Quick boil over medium heat for abt 5 mins.
4.  Add tom yum paste, oyster mushroom and prawn.
5.  Boil for a few mins.
6.  Add the evaporate milk and simmer for 3 mins.
7.  Add fish sauce, lime juce, chillies and test.
8.  Garnish with coriander leave.( optional)

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