Tom Yam Goong (Thai Spicy and Sour Soup with Shrimp)

Tom Yam, Thai Spicy Sour Soup is the most well-known and popular Thai soup in Thailand and all over the world from street venders in Bangkok to high-end restaurants. The scent of Thai herbs and the favour of sweet, sour and spiciness are combined in this soup.

For 4 servings

Ingredients

5   cups       Chicken stock (one whole chicken bone, 6 cups of water and ½ tsp salt)

24               Shrimp (size 34-40/lb.)

10               White Mushrooms, slice

2                 Lemongrass slice in 11/2” long

1                 Galangal 4” long or 2 pieces 2” long, slice ¼” thick

12               Kaffir Lime Leaves

3                 Thai red chillies (you can adjust the amount of chilli)

3   tsp           (3 round teaspoon full) Nam Prik Poa (or in English Chilli Paste with Soya Bean Oil)

6-7 tsp        Lime juice

4   tsp         Fish Sauce (you can adjust the amount of fish sauce more or less depending on the saltiness of the chicken stock)

Garnish

1  Coriander (plant) chopped

4  Kaffir Lime Leaves stack and roll and then slice and chop very small pieces

Instruction

Usually I will keep the roasted chicken bones for chicken stock if I make a roasted chicken.

1. Put chicken bones, water and salt to boil and simmer for 2 hours. Discard bones with a Sieve.
2. Put chicken stock on the heat until boiling.
3. Add lemongrass, galangal and kaffir leaves until boil.
4. Add shrimp, mushroom, fresh chilli and chilli paste until boil.
5. Add lime juice and fish sauce, have a taste – you can adjust the favour to your taste.
6. Remove from the heat. Serve and garnish with chopped coriander and kaffir lime leaves.