Tom Yum Goong

Tom Yum Goong is a tangy Thai soup eaten all over Thailand. If you’ve been there, you have likely tried it. In 2020, Thailand is seeking to have Tom Yum Goong included in Unesco’s intangible cultural heritage list and to honor that we have created a video for how to make Tom Yum Goong, see it posted on Jack’s YouTube channel: Ban Curry

The ingredients can be sourced at most Asian supermarkets. In Calgary, we shop at Hong Kong Supermarket, Superstore, and T&T Supermarket for these special things.

The raw ingredients needed to make Tom Yum Goong

Our main tip with this easy recipe is to prepare all the ingredients before starting to cook.

Ingredients after they have been prepared.

Helpful things to consider before you start:

1. Buy ethically sourced shrimp like Selva brand;
2. Pounding lemongrass will release its’ oils and flavor. This can be done with a mortar;  This is the Mortar and pestle we use.
3. Sawtooth leaf is also known as culantro or Mexican coriander (not the same as cilantro);
4. Birds eye chili’s are pounded roughly with the mortar and pestle. Partially cover the mortar with one hand so chili’s don’t fly everywhere: Read this for more on that: Chili Pepper Eye
5. Chili Paste with Soybean Oil is a product that comes in a glass jar, available at Asian supermarkets.

Tom Yum Goong – 8 servings

 

Ingredients to prepare in advance:    400 g 3 70 g 3 15 2 3/4 150 g 3 6-8 Small handful 2 tsp 2/3 cup

shrimp, peeled & deveined stalks fresh lemongrass, peeled, pounded, cut to 2″ fresh galangal, dry bits cut off, washed and sliced Roma tomatoes, quartered fresh lime leaves, de-stemmed, halved shallots, peeled and pounded of a medium Spanish onion, sliced oyster mushrooms, brushed, torn to smaller sized bits green onions, washed and cut into 1” pieces sawtooth leaf stems, washed and chopped cilantro, washed and roughly chopped red and green birds eye chili’s, roughly pounded  fresh squeezed lime juice

Other ingredients: 6 cups 2 tsp 3 Tbsp 3-4 Tbsp 1/4 cup

water salt chili paste with soybean oil fish sauce milk

Lime Leaves

Roma Tomatoes

Lemongrass

Galangal

Procedure:

 

Put water in a large pot on high heat. Add salt, shallots, bashed fresh chili’s, lemongrass, galangal, and half of the lime leaf. Bring to a boil.

 

 

Add chili paste with soybean oil. Stir and allow to boil for 2 minutes. Add fish sauce, shrimp, and lime juice, then Spanish onion, oyster mushrooms, and tomatoes. Taste.

Add milk and remaining lime leaves, sawtooth leaves, green onions, and cilantro. Remove from heat and serve with fragrant Thai Jasmine rice.

Serve with steamed rice on the side, which can be added to a person’s bowl to tame the heat and to complete the meal.

Please feel free to comment, ask questions, make suggestions, watch the YouTube video, and let us know how yours turns out.