Tom Yum Goong

One of our family favourite Thai dish, the Tom Yum.

If you’re a Filipino and haven’t tried this one out I am sure you will love this one as it is nearly similar to sinigang but its spicier and its tastes cleaner and fresher due to lemon grass and galangal. The first time I saw this I was intimidated as the place where I first saw it garnishes it with lots of red chillies and I see people sweating a lot when eating them. But that fear did not last as I hear a lot of them saying it’s really good, so I tried and happy I have done so as it is really good for me this is the best Thai dish.

The words “tom yum” came from the Thai words “tom” and “yam” meaning boiling and spicy sour salad respectively which accurately defines this dish. This dish have several variations and here are some that I know:

  • Tom yum goong – Prawn / Shrimp
  • Tom yam pla – Fish
  • Tom yum gai – Chicken
  • Tom yam thale – Mixed seafood like prawns, clams, squid and fish
  • Tom yam nam khon – Prawns with coconut milk
  • Tom yam kha mu – Pork knuckles

A very popular dish in neighbouring countries like Thailand, Malaysia, Singapore and Indonesia. A really must try specially for those who love their food hot.

Tom Yum Goong
 
Prep time
Cook time
Total time
 
Serves: 4-5
Ingredients
  • 500g prawns (shelled or not, your preference)
  • 150g button, straw or oyster mushrooms
  • 12 pcs baby corn, sliced
  • 1 large carrots, sliced
  • 4-6 red tomatoes, quartered
  • 2 stalks lemon grass, sliced into 1 cm pieces
  • juice from 4 limes
  • 6 kaffir lime leaves
  • red chillies, chopped (amount depends on how hot you want it)
  • 1 small galangal
  • 6-8 cups water
  • fish sauce (quantity according to your liking)
  • sugar
Instructions
  1. Place the water in a pot, add lemon grass, galangal, fish sauce, tomatoes and kaffir lime leaves then bring to boil over medium heat.
  2. Add baby corn, mushrooms, carrots and lime juice then bring to a boil and simmer for 10 minutes
  3. Add prawns, sugar, chillies, and fish sauce then simmer for additional 5 minutes.
  4. Serve while hot.

 

No Responses

  1. thammelissa says:

    Wow….this is one of my favorite Thai dish. Very appetising and love to have it on cold weather.

  2. Tami McVey says:

    This looks fabulous! I’ll definitely have to try it out!

  3. Lily says:

    Thank you so much I think I know what it is

  4. What a stunning and fresh looking soup!

  5. aipheng says:

    I love tom yum!! and your photo looks so appetising :)

  6. Purely.. Kay says:

    The prawns int his dish is making me drool right now. I LOVE THIS.

  7. Michelle says:

    Love the photo. And bring on the chillies!

  8. Eha says:

    Absolutely love your variationof a great favourite1 More than that, thanks for a few ‘translations’ – one more part of a Thai menu made ‘easy-peasy’ :) !

  9. I love tom yum. Looks delicious.

  10. beautiful! I would make the shrimp/ prawn version too!

  11. Nami | Just One Cookbook says:

    This is one of my favorite Thai food and you simply made it at home which even looks better than Thai restaurant. You are such a talented cook, Raymund! Do you have any food that you won’t even attempt? I guess not? Love this soup!

  12. I might have to get more crawfish just for this. Looks delicious.

  13. This is one of my favorite restaurant dishes and now with your recipe, I can learnt to make it myself. Thanks Raymund!

  14. My husband is in Bangkok now and of course just to rub it in he keeps sending me photos of what he is eating but none of his pictures look as gorgeous as this dish. A great classic.. Retweeted… Take care, BAM

  15. Kiran says:

    I LOVE LOVE LOVE tom yum to core. This is excellent. Need to try this recipe soon, thanks for sharing :)

  16. Karen says:

    This is one of my favorite soups…thanks for sharing your recipe with us.

  17. Great dish! I’ve had this before, but never made it myself. Definitely something I should try – thanks for a great recipe.

  18. mjskit says:

    Oh yes – this would definitely go over BIG in this house! Lovely dish Raymund!

  19. jlaceda says:

    This is my personal fave dish, although I am really the only one who likes this hot and sour soup! My husband’s a wimp when it comes to spice and heat, and my kids are still too young to appreciate such a complex flavour. Hope to change that in the future because they are missing out on a really great soup! Yours look divine!

  20. I am making a version of this later this week again. Delicious!

  21. foodjaunts says:

    So refreshing – I like the flavor from the mix of lemongrass and galangal. The colors, especially the prawns are gorgeous.

  1. August 7, 2013

    […] in Malaysia but as well as in Singapore and Indonesia, Traditionally cooked using Chicken (Gai), Shrimp (Goong) and Fish (Pla) boiled in a hot and sour soup flavoured by lemon grass, chillies, galangal, […]

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