Tom Yum Goong | How to make Tom Yum Goong

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ByRitu Sharma
Created on 17th Jul 2015
  • Tom Yum Goong, How to make Tom Yum Goong
Tom Yum Goongby Ritu Sharma
  • Tom Yum Goong | How to make Tom Yum Goong (15 likes)

  • 0 reviews
    Rate It!
  • By Ritu Sharma
    Created on 17th Jul 2015

About Tom Yum Goong

This is a classic Thai dish. A soup with bursting hot and sour flavours made with shrimp stock.

Tom Yum Goong, a deliciously amazing recipe to treat your family members. This recipe of Tom Yum Goong by Ritu Sharma will definitely help you in its preparation. Surprisingly the preparations for Tom Yum Goong can be done within few minute. Isn't it interesting. Also, the time taken for cooking Tom Yum Goong is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 2 people.A lot of times making Tom Yum Goong can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Tom Yum Goong is just too tempting. Cooking Tom Yum Goongat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Tom Yum Goong is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofTom Yum Goong from Better Butter.

  • Prep Time0mins
  • Cook Time25mins
  • Serves2People
Tom Yum Goong

Ingredients to make Tom Yum Goong

  • 2 1/2 cup Shrimp Stock
  • 10 Shrimp
  • 6 Mushrooms
  • 6 Bird Eye's Chillies
  • 3 tbs Lemon Juice
  • 6 Kaffir Lime leaves
  • 3 Galangal sliced
  • 2 tbs Nam Prik Pao ( Roasted Thai chilli paste)
  • 2 tbs Oil of Nam Prik Pao
  • 3 tbs Fish sauce
  • 1 Lemongrass Stalk
  • A few Cilantro
  • Salt to taste

How to make Tom Yum Goong

  1. Add 1 cup of shrimp heads to a pot of boiling water. Cook till the water turns into a light orange colour.
  2. Squeeze the heads to extract juice and cook for 10 mins. Drain the heads and keep the stock aside.
  3. In the same pot, add the stock, lemongrass, galangal, kaffir lime leaves, bird's eye chillies, nam prik pao and mushrooms.
  4. Bring to a boil, add the shrimp and fish sauce. Mix well
  5. Add lemon juice and cook for a couple more mins.
  6. Garnish with shrimp head cilantro and serve hot.

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