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.
- 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)
- Place the water in a pot, add lemon grass, galangal, fish sauce, tomatoes and kaffir lime leaves then bring to boil over medium heat.
- Add baby corn, mushrooms, carrots and lime juice then bring to a boil and simmer for 10 minutes
- Add prawns, sugar, chillies, and fish sauce then simmer for additional 5 minutes.
- Serve while hot.