Thai Tom Yum Goong Soup 冬陰功湯
Thai Tom Yum Goong Soup 冬陰功湯

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, thai tom yum goong soup 冬陰功湯. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Tom Yum soup - everybody's favourite Thai soup is finally here! Choose from the classic clear Tom Yum Soup, or make the creamy Tom Yum version - both are. Authentic recipe for this famous Thai soup: Tom Yum Goong. Recipe from Pailin of Hot Thai Kitchen.

Thai Tom Yum Goong Soup 冬陰功湯 is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Thai Tom Yum Goong Soup 冬陰功湯 is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to prepare a few components. You can have thai tom yum goong soup 冬陰功湯 using 12 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Thai Tom Yum Goong Soup 冬陰功湯:
  1. Make ready 2-3 spoons tom yum paste
  2. Make ready 1 pc Fresh Thai Galangal Ginger
  3. Get 4 sticks lemongrass
  4. Prepare 1-4 chilli peppers
  5. Make ready 1 spoon fish sauce
  6. Make ready 8-10 pcs Lime Leaves
  7. Take Straw Mushrooms preferred or fan mushrooms
  8. Take Fresh Shrimps/Clams/ Mussels/Scallops
  9. Make ready Cherry Tomatoes Preferred or Tomatoes
  10. Prepare 1 lime
  11. Make ready 1 small can of coconut milk (optional)
  12. Take Coriander (optional)

Tom Yum soup - everybody's favourite Thai soup is finally here! Choose from the classic clear Tom Yum Goong, or make the creamy Tom Yum version - both are made with the same broth. Simple to make using whole fresh OR peeled frozen prawns / shrimp, this is astonishingly easy to make once. What makes tom yum goong so compelling?

Instructions to make Thai Tom Yum Goong Soup 冬陰功湯:
  1. Ingredients. Sadly i cant get any cherry tomatoes, coriander and straw mushrooms which i would preferred. Will give another update if i cook it again.
  2. Clean those shrimp then take out those intestines before cooking and save up those shells and heads for the soup base. I would usually throw in those shrimp heads liquid into the broth also but some might think its disgusting so u can rinse it out if preferred.
  3. Around 1.5L to 2.5L of water depending how much u want, then boil the water together with the shells and heads for around 10 mins. Scoop out those shells and heads.
  4. During the processof the broth i would chop up other ingredients. For lazy folks like me i would just cut up those lemongrass vertically 6 cuts. Some would do it diagonally so up to you.
  5. When broth is ready throw in the mushrooms, lemongrass, chilli and ginger and boil for 10 mins in boosting the flavours out in High Heat. Then add in 1 spoon of Fish Sauce together with the Tom Yum Paste for a min. Taste test which you could taste the salt together with the paste but little bland. Dont be greedy or its gonna be very salty so do taste test while cooking coz the flavours will come out after 2 mins. Add in Coconut Milk if you have to get that creamy texture (i have left this out)
  6. Add Paste if still bland then add in Lime Leaves for a min then add the shrimp in Mid Heat. Shrimps/Seafood will cook within 1 min so do it at the end.
  7. After a min Switch Heat off, Squeeze in those Lime juice (DO NOT add Lime Juice while cooking or it will go bitter) throw in tomatoes and Corianders Mix Well. Serve Hot. Done.
  8. This is another pot i made adding the ingredients like coconut milk and Coriander into the mix

Simple to make using whole fresh OR peeled frozen prawns / shrimp, this is astonishingly easy to make once. What makes tom yum goong so compelling? The fact that it's so easy yet tastes so authentic? Or how they meld to marvie effect in this exquisitely authentic rendering of an oft-replicated, but rarely-true-to-tradition, Thai soup? Pucker up for a perfectly pitched and traditional tang from Thai chef.

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