Also known as Tom Yam Goong (goong is shrimp), you will find this soup on every menu. This can be a very spicy soup, but equally delicious. It combines the savoury flavours of salt, spice and sour. A very complex soup, especially once you notice everything that goes into it!
You will need:
- 8-10 shrimp
- 8 thin pieces galangal
- 1 stalk of lemongrass, cut into 2cm pieces and smashed
- 1/2 cup mushrooms
- 1/4 cup chopped onion
- 1/4 cup chopped tomato
- 1 1/2 cup chicken stock (remember: used imported Knorr stock cubes or water)
- 3 keffir lime leaves, torn
- 4/6 leaves Thai parsley, cut into 2cm pieces
- 1 stem coriander cut into 2cm pieces
- 3 fresh chili peppers, pound them if you like medium spicy
- 1 tsp shrimp chili curry paste
- 2 tbsp soy milk or fresh milk
- 2 tbsp lime juice
- 2 tbsp fish sauce or 1 tsp salt
- 1 tsp sugar
- pinch of salt
- Mix all of the seasonings together.
- Add water to a pot and bring to a boil.
- Add the lemongrass, galangal, onion, mushrooms and tomatoes, cooking until the mushrooms are done.
- Then add in your shrimp and turn off the heat once they have turned pink.
- Put all of the seasonings in the serving bowls, pouring the soup on top. Mix together, and then garnish and serve!