Tom Yum Goong ต้มยำ
Ingredients
- 3 cups Water
- 10-12 Shrimp head-on and shell-on but chop the eyes part off, devein if you like
- 6 Bird’s eyes chilies pounded
- 3 Galangal sliced
- 6 Kaffir lime leaves bruised
- 2 tbsp Nam prik pao Thai roasted chili paste
- 1 stalk lemongrass cut into 3-inch strips, pounded with a cleaver
- 3 tsp Fish sauce
- 250 g Mushrooms
- 3 ½ tbsp Lime juice
- Tomato sliced large
Instructions
- In a pot, bring 3 cups of water to boil. Then add a big handful of shrimp/prawn heads. Boil the shrimp head until the water turns slightly orange in color.
- Press the shrimp heads with spatula to extract the “goodies” from their heads. Let the stock reduce to slightly more than 2 1/2 cups.
- Drain the shrimp stock and discard the shrimp heads.
- Add lemongrass, galangal, kaffir lime leaves, bird’s eye chilies, mushrooms, nam prik bao to the shrimp stock and bring it to boil.
- Add in the shrimp and fish sauce.
- Lastly, add the lime juice and tomato(if you add lime juice too early, the soup might turn bitter).
- Boil until the shrimps are cooked, dish out and serve hot.
- DONE!