Creamy and Clear Tom Yum Goong


Recipe for Thai Tom Yam Goong. Clear and Creamy version.

 Recipe for Tom Yam Goong



Ingredients A:
  • 1 liter of water
  • 4 stalks lemongrass, use a mallet to lightly pound the lemongrass to release the flavors. Slice it diagonally into 1 inch strips or so
  • 4 slices fresh galangal root
  • Peel 5 garlic cloves, lightly pounded 
  • Coarsely break about 10 kaffir lime leaves, to release their flavor
  • 10 chilli padi, lightly ponded 
Ingredients B:
  • 1/2 kg shrimp or mixed seafood such as crabs, fish fillet and sliced squid rings
  • 300 grams of oyster mushrooms
  • 2 - 3 tomatoes, slice them into wedges
  • 2 white medium sized onions, slice them into wedges
  • Handful of fresh cilantro, chopped
  • 2 tablespoons sugar or to taste
  • 8 - 12 tablespoons of fish sauce (depending on your taste)
  • 8 - 12 tablespoons of lime juice (10 - 15 limes)
Ingredients C: 
    *Creamy Tom Yum version
    • 3 tablespoons Thai Chilli paste 
    • 10 tablespoons evaporated milk
    • Taste test, you may need to add more lime juice or fish sauce as the milk and roasted chili sauce throws off the sourness and saltiness.

    Instructions: 
    1. First thing to do is put about 1 liter of water in a pot and bring it to boil.
    2. Insert ingredient A into the pot, cover it and boil it to release the flavors from lemongrass, galangal, chili & kaffir lime leaves. Boil the mixture for about 10 minutes.
    3. Toss in the shrimp or seafood and turn the fire to medium low. You might get some foam build up on top of your soup, in which case you can just lightly skim it off the top and toss it out.
    4. Add your mushroom
    5. Add tomatoes, onions, fish sauce and sugar. Taste. Close the fire and add lemon juice. Boil another 1-2 minutes.
    6. Turn off the heat. 
    7. Taste test until your tom yum is perfectly sour and salty. You might need to add more fish sauce, sugar, or lime juice.
    8. Lastly, throw in chopped cilantro leaves. Serve immediately.
    9. This is the clear version of Tom yum goong nam sai.
    For creamy version 

    • Add about 3 tablespoons of Thai roasted chili sauce to your soup and stir it in.
    • Add 10 - 12 tablespoons of evaporated milk.
    • Mix it all in and let your soup heat up for about 1 minute.
    • At this stage, just keep taste testing and evaluate. The roasted chili sauce and creaminess from the evaporated milk will alter the flavors from the clear version, so you might need more lime juice and more fish sauce.

    Images and videos shown are for illustration purposes only


    Note: The lime juice and cilantro taste fresher and more vibrant when not boiled, so that’s why I turn off the heat before adding them.


    Creamy and Clear Tom Yum Goong Creamy and Clear Tom Yum Goong Reviewed by Singapore Food Recipes on October 23, 2017 Rating: 5

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