Prawn Tom Yum is probably my favorite soup. The combination of flavors is amazing. It’s tangy because of the lime juice, fresh from the lime leaves, lemongrass and galangal but also hot from the chilies. That all cooled down with coconut milk and you’re on your way to Thailand. Add prawns and Oyster mushrooms and you get a hot but fresh and creamy heaven.
First time I’ve tried Tom Yum, nothing impressed me more than the combination between hot and lemony fresh. Add oyster mushrooms and prawns to make a perfect Tom Yum ‘Goong’.
It’s delicious and pretty straightforward to cook. First thing you need is a good stock. You can use a chicken, vegetable, fish or seafood stock. This time I’ve used a prawn head stock. As I was left with tones of prawn heads from other meals I decided to make it myself. Make it or buy it, doesn’t really matter as long as it is a good stock. Personally I encourage making stock but because it’s a bit time consuming you can buy a wide range of top quality ones.
Just take a deep enough soup pot or wok and heat up the stock. When simmering throw in the aromatics: lemongrass, sliced galangal root and lime leaves. Add your oyster mushrooms, Thai chili paste and oyster sauce next and let simmer for a couple of minutes. Prawns go in for a couple more minutes when you can take it off the heat and add lime juice and coconut milk. That’s it, pretty simple and tasty.
- 500 ml shrimp stock
- 3-4 Prawns
- 1 stick lemongrass
- 3-4 Kaffir lime leaves
- 1 Galangal
- 2 Thai chilies
- 1 tbsp. red Thai chili paste
- 2-3 Limes
- 1 handful Oyster Mushrooms
- Coconut milk
- In a Soup pot add your stock, lemongrass, sliced galangal and lime leaves. Then turn the heat up to a simmer.
- Add your oyster mushrooms and Thai chili paste next. Let it simmer for a couple of minutes.
- Add prawns and simmer couple more minutes.
- Take off the heat and ad coconut milk and lime juice.
- Don't add the lime juice until the end of cooking because the soup can turn bitter.