I love Tom Yum Goong, the clear version.
I love the flavors of lemongrass, galangal, kaffir lime leaves, fresh Thai chilies, and fresh lime juice, that all combine to create a healthy and soothing broth. Besides prawns, you can also add in fish slices, sliced chicken breast.
You can have the soup with steamed rice or rice stick noodles.
Ingredients: Serves 4
9 birds’ eye chillies, remove seed and sort of pound it a little to get the flavours out (U can reduce the chilly, i like mine spicy)
5 stalk lemongrass, sliced diagonally
5cm (2 inch) piece galangal, sliced
6 kaffir lime leaves, stems removed
500g peeled and deveined prawns
1 Chicken breast, sliced (optional)
2 big tomatoes,cut to big slices
400g oysters mushrooms, you can add more if u like
7tbsp lime juice, ard 7 limes. I like it sour, adjust to taste
5 tbsp fish sauce
4 tsp white sugar
5 stalks coriander (cilantro), leaves and stems roughly chopped
7 cups water
4 portion of rice stick noodles, follow instruction on packaging. Put aside when ready or split into 4 bowls
1. Use a mortar and pestle to lightly bruise the chillies. Set aside for later.
2. Place the water, lemongrass, galangal and kaffir lime leaves in a pot over high heat. Bring to the boil. Then add the sliced chicken, prawns, tomatoes and mushrooms. Reduce the heat to medium and simmer for 2-3 minutes or until prawns are cooked through. Remove from heat.I like to remove the prawns and but it aside when its cooked to avoid overcooking it.
3. Stir in the bruised chillies, fish sauce, lime juice and sugar. Taste and season with extra fish sauce or lime juice to taste.
4. If you are having it with rice stick noodles, ladle the soup into the bowls of noodles u had prepared earlier, placed the prawns on top and garnish with cilantro. Serve.