Monday, 7 May 2012

Clear Tom Yum Goong

I always prefer clear Tom Yum Goong than the red or coconut Tom Yum Goong. This soup requires quite a number of ingredients but the cooking only takes a short while.

In Thai cooking, lemongrass, lime juice, galangal, etc are very commonly used. I will suggest to purchase more lime. I bought a bag of 13 limes to make this soup and Mango Salad. And it was just nice. I would have added another 1 or 2 tbsp of lime juice in this soup if I have extra juice left. I prefer more sourish Tom Yum... :)


800ml -1 litre chicken stock / water
6-8 prawns (deveined)
1 squid (cut into bite sizes)
2 stalks lemongrass (cut into 5-6cm length - lightly crushed)
5 kaffir lime leaves
2 coriander roots
8-10 small slices of galangal
2 tomatoes (quartered)
8 button mushrooms (sliced)
8 slices of carrots
1 pack Enoki mushrooms
2 chilii padi (chopped)
4 (or more) tbsp lime juice
2 tbsp fish sauce



1. Boil the chicken stock in a pot.

2. Once the stock starts to boil rapidly, add galangal, lemongrass, coriander roots, chilli padi and kaffir leaves. Boil for a minute or two to release the fragrance of the herbs. Do not boil too long as overcooking the herbs will cause bitterness.

3. Add the tomatoes, carrots, button and enoki mushrooms, prawns and squid. Cook for a minute.

4. Drizzle the fish sauce and lime juice. Lastly add some salt as desired.

5. Garnish with coriander.

You may add more lime juice if you prefer more sourish soup. Add more chilli padi if prefer spicer soup.

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