Tom Yam Goong - Sweet & Sour Coconut Soup

• 
• Servings
  2
• Prep
  15 m
• Cook
  15 m

Recipe By: Dylan Vickers

The literal translation of 'Tom Yam' refers to two things - the boiling process, and it references to a spicy & sour salad. Tom yum is characterised by its iconic fiery and sour flavours, with fragrant aromatics generously used in the broth. This is sure to warm you up on a cold, wintery night.

Ingredients

• 500ml chicken stock
• 1 lemongrass, bruised & cut into large chunks
• 2-3cm galangal
• 2 kaffir lime leaves
• 2 sliced baby king oyster mushrooms
• 3 green or 1 snake bean, sliced into 3cm batons
• 1/2 tomato, sliced
• 50g chicken thigh, diced
• 6 raw prawns - tails on, shells removed
• 100ml coconut milk
• 2-3 tsp fish sauce
• 1-2 tsp raw sugar
• 1-2 tsp chilli oil
• lime wedges to serve

Method

1. Heat a small saucepan over medium heat and pour in the chicken stock.
2. Add in the lemongrass, galangal and lime leaves. Simmer for 5 minutes so the aromatics release into the stock.
3. Add the sliced mushrooms, long beans and tomato and simmer for a further 2 minutes.
4. Combine the chicken into the broth and simmer an additional 5 minutes, until the chicken is 80% cooked through.
5. Finally, add in the prawns, coconut milk, fish sauce, chilli oil and sugar. Gently simmer for 2-3 minutes until the prawn and chicken are cooked.
6. Season with extra fish sauce for saltiness if necessary.
7. To serve, ladle the tom yam into bowls and finish with a squeeze of lime juice.

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Printed From otaokitchen.com.au 12/22/2024