Tom Yum Goong Soup

tom yum goong
Original clear broth version.

tom yum soupCreamer version.


Tom Yum Goong 1.jpg
Tom Yum Goong.jpg

300 gm medium sized prawns
150 gm sotong (cut into rings)
1 can straw mushrooms – halved
1.5 litre of chicken broth
2 Tbsp Tom Yum Paste
2 tbsp chilli paste
1 large onion – sliced
5 kaffir leaves
3 stalks lemongrass – bruised
2 inch – galangal – bruised
2 red and 2 green chilli padi
1 packet oyster mushrooms
6 pcs button mushrooms – sliced
Enoki mushroom (optional)
1 flower crab – halved
juice of 3 limes (add more if want more tangy)
3 coriander roots
3-4 tbsp fish sauce
Sugar to taste
10 tbsp evaporated milk (for creamier version)

1) Bring chicken broth to a boil in a pot. Add tom yum paste, coriander roots, lemongrass, onions, chilli padi, kaffir leaves and galangal. Boil well, stirring constantly.
2) Add the crabs, prawns, sotong, assorted mushrooms, boil till prawns are cooked. (For creamier version, add evaporated milk and bring to a boil). Season with fish sauce, sugar and lime juice.
3) Garnish with coriander leaves. Serve hot.


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