Tom Yum Goong Soup and a trip down the memory lane
Tom Yum Goong(Kung) is as spicy as food can get. Period. No Pakistani/ Indian spicy food can compete the heat level in this soup. If you go to any local Thai restaurant, they usually reduce the spice level for tourists (they also ask that!) but I would say enjoy the heat level at which Thai’s eat it. Its mind blowing! Literally.
This soup will make you sweat! You will feel heat coming out of your ears. Whenever I have this dish, I imagine myself as that cartoon with a red face and smoke coming out of ears! Try it and you will know what i mean. Don’t forget to have loads of tissue papers on your side! But this is the fun part of having Tom Yum- don’t be scared! It won’t hurt your stomach, actually its seen as one of the healthiest dishes in Thailand! It has that what i call ‘the latent heat effect’
The best place we had Tom Yum Goong was at a place called Tawadang.This restaurant was introduced by our Chinese-Malaysian friend Meng Jei. Tawadang is famous for some crazy Thai live performances. I believe this place is as crazy as it can get! Its a true Thai experience and great food compliments it.
The restaurant is a Thai family hang out place and does not have the usual touristy atmosphere. You will see long tables booked for each family; from young children to the elderly of the family. Tawadang is famous for celebrating birthday parties (or so it appears with the number of birthday banners on different tables in this huge restaurant). Waiters make it special for the birthday boy or girl by singing birthday song. The waiters get their chance on the stage as well where they do a practiced dance routine. It appears to be one of the happiest places to work!
Recipe: Tom Yum Goong
Ingredients
- 10 slices of galangal
- 2 stalks lemongrass (chopped finely)
- 4 Kaffir lime leaves (torn into two or three pieces)
- 1 cup straw mushrooms (chopped)
- 4 tbsp Fish Sauce
- 1/2 kg Fresh Prawns- peeled and deveined
- 5 tbs milk
- 5-6 tbs lime juice
- 4 cups water
- 4-5 tbs chilli paste (Nam prik pow)
- 1 bunch coriander (finely chopped)
Instructions
- Add water in a deep pan and bring it boil.
- Now add galangal, lemongrass, lime leaves, mushrooms and fish sauce. Boil it for 2-3 minutes
- Add prawns. Prawns cook very quickly so just put them in and give two stirs – they are ready when they turn white with orange tinge.
- Add milk and just let it mix with soup.
- Turn off heat.
- Add lime juice, chilli oil, coriander.
- Serve it with rice
- Lime juice should always be added at the end to maintain the sour flavour.
Preparation time: 20 minute(s) Cooking time: 15 minute(s)
Number of servings (yield): 2
Categorised as: Seafood Recipes, Soup Recipes, Thai Cuisine




