Tom Yum Goong (Thai Prawn Soup with Lemongrass) Recipe-
- 20 medium sized prawns (shrimp)
- 4-5 cups Chinese chicken broth
- 2 stalks fresh lemongrass, lightly pounded, cut into 1 inch long segments
- 4 tbsp. spoons Thai fish sauce
- 1/3 cup sliced fresh galangal root
- 1/2 cup canned straw mushrooms or dried straw mushrooms, rehydrated. (you can substitute fresh mushrooms locally available, but the straw mushrooms are those used traditionally. They are also great in stir fry dishes, because of their crunchy texture, so having some on hand is a good idea if you like Thai and other Asian dishes.)
- 6-8 fresh kaffir lime leaves, rough chopped
- 4 tbsp. lime juice
- 6 fresh Thai hot chili peppers, minced (use more or less, depending on how hot spicy you prefer – these peppers are HOT, trust me!)
- 2 tablespoons Prik Pao (Thai roasted chilis paste in soybean oil)
- Fresh cilantro, rough chopped, for garnish
- Take the prawns, shell them, but leave the tails on, and wash them well.
- Using a large cooking pot, bring chicken broth to a boil, then add in the kaffir lime leaves, lemongrass, and sliced galangal root.
- Bring back to a boil then add prik pao, lime juice, mushrooms, and fish sauce.
- Next, add in the fresh chili peppers and the prawns. Continue cooking until the prawns are cooked through and have taken on a bright pink color.
- Serve your Tom Yum Goong hot, garnished with cilantro.
NOTE: If you really want to do this dish up right, the authentic and traditional Thai way, serve the soup in a Thai Tom Yum Heated Soup Serving Pot, placed in the center of your dinner table. The pot keeps the soup nice and hot, so you and your guests can ladle out portions of Tom Yum Goong as desired, all meal long. To purchase one, Click Here. Or you can also click on the image:
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