Hot & Sour Prawn Soup (Tom Yum Goong)
Greg Schroeder
Tom Yum is the most common dish cooked in Thai household, where most fresh herbs and spices can be gathered from the backyard garden. It is quick and easy to prepare, and any seasoning can be added at anytime, according to taste. If all else fails and you are in a time crunch, Tom Yum can save your day. Besides prawns, chicken, beef, pork, and fish are all suitable for this dish.
ingredients
- 1 1/2 pounds prawn, heads and shells attached
- 5 cups prawn or seafood stock
- 3 stalks lemongrass, cut into 2-inch-long pieces and bruised
- 5 pieces thinly sliced galangal kha, 2x2-inch pieces
- 5 whole kaffir lime leaves bai ma krood
- 2 tablespoons sliced shallot, peeled
- 3 cups mushrooms of your choice, cut to bite-size, about 1 pound
- 1/4 cup fish sauce nam pla, more to taste
- 1 tablespoon shrimp base or bouillon (optional)
- 5 whole Thai chilies, bruised, more or less to taste
- 1/4 cup lime juice, more to taste
- 2 tablespoons chopped cilantro for garnish
- 2 tablespoons very thinly sliced green onion for garnish
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