Tom Yum Recipe (Tom Yum Goong)
- 2 1/2 cups shrimp stock
- 10-12 shrimp or 8 oz (head-on and shell-on but chop the eyes part off. Devein if you wish)
- 3 tablespoons lime juice
- 6 bird’s eyes chilies (pounded)
- 3 slices galangal
- 6 kaffir lime leaves (bruised)
- 2 tablespoons nam prik pao (Thai roasted chili paste)
- 2 teaspoons fish sauce or to taste
- 1 stalk lemongrass (use the white part only, pounded with a cleaver)
- 6 canned straw mushrooms / fresh oyster mushrooms / fresh or canned button mushrooms
- Produce
- Kaffir lime (6)
- Lemongrass (1 stalk)
- Straw mushrooms / fresh oyster mushrooms / fresh or canned button mushrooms, canned (6)
- Seafood
- Shrimp stock (2 1/2 cups)
- Meat
- Bird’s eyes chilies (6)
- Shrimp or 8 oz (head-on and shell-on but chop the eyes part off. devein if you wish) (10)
- Condiments
- Fish sauce or (2 teaspoons)
- Cooking & Baking
- Galangal (3 slices)
- Drinks
- Lime juice (3 tablespoons)
- Other
- 2 tablespoons nam prik pao (Thai roasted chili paste)
Preparation
Read recipe preparation on rasamalaysia.com
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Published February 24, 2009 (3 years ago).
8 people saved this recipe.
