Have you ever wished that your favorite vendor put more meat into your Pad Thai? Or make your Tom Yum less spicy? We have a perfect solution for you!
As a spinoff to our well-received ’Eat Like a Thai’ series, we now introduce to you ’Cook Like a Thai’. This series include authentic recipes of your favorite Thai dishes. Although it is relatively cheap to eat out here in Thailand, home cooking definitely has its perks. That is, you are free to adjust the recipes to your preferences, and opt for higher quality materials!
To start off this series, we present you one of the most popular dish in Thai cuisine, Tom Yum Goong.
Servings: 1 bowl
- River Prawns or Large Tiger Shrimp
- Mushroom, halved
- Thai Chili
- Kaffir Lime Leaves, stalk removed
- Galangal, sliced
- Lemongrass, crushed and minced
- Coriander, for garnish
- Chilli Paste (Nam Prik Pao), 1 tsp
- Lime, 1
- Coconut Milk or Milk, 1/2 cup
- Sugar, 1/2 tbsp
- Fish Sauce, 1 tbsp
- Salt, a pinch
- Chicken/Pork Broth
**If amount is not specified, estimate according to your personal preference
- Peel the prawns/shrimps and clean thoroughly.
- Heat the broth until it starts boiling, then add Kaffir lime leaves, Galangal, Lemongrass, and coconut or regular milk. Boiling will slow down.
- When it starts to boil up again, add the prawns/shrimps followed by sugar, fish sauce, Thai chili, chili paste, and mushrooms.
- Turn off the heat and add lime to taste. DO NOT add lime while the broth is still boiling as this will makes it bitter.
- Sprinkle a pinch of salt, then garnish with coriander
Let us know how your attempt goes, and feel free to share the results in the comments sections on our Facebook Page! Other suggestions or requests for other recipes are always welcomed as well. Bon Appetit!
mThai.com, Pantip.com, Kruamoomoo.com