Tom Yam Goong - Sweet & Sour Coconut Soup

Serving: 2

Preparation time: 15 minute

Execution time: 15 minute

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.


Tom Yam Goong - Sweet & Sour Coconut Soup

Ingredients

Directions

Thai