Authentic Thai Tom Yum Goong Recipe (Clear and Creamy Versions)
ID: 18cec175...
This authentic Thai Tom Yum Goong recipe demonstrates how to prepare both the classic clear broth (nam sai) and the rich, creamy version (nam khon). Featuring freshwater prawns, oyster mushrooms, and a vibrant trio of lemongrass, galangal, and kaffir lime leaves, this soup offers a perfect balance of sour, spicy, and savory flavors.
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🍳 Cooking Flow
Boil water with lemongrass, galangal, kaffir lime leaves, garlic, and chilies for 10 minutes to create the herb base. → Add the cleaned prawns, oyster mushrooms, tomatoes, and onions, cooking them on medium heat. → Season with fish sauce and sugar, then turn off the heat completely before stirring in the fresh lime juice and chopped cilantro. → For the creamy version, reheat on low and stir in Thai roasted chili paste and evaporated milk, then adjust the final seasonings.
Cooking Steps
Brief Cooking Order
Boil water with lemongrass, galangal, kaffir lime leaves, garlic, and chilies for 10 minutes to create the herb base. → Add the cleaned prawns, oyster mushrooms, tomatoes, and onions, cooking them on medium heat. → Season with fish sauce and sugar, then turn off the heat completely before stirring in the fresh lime juice and chopped cilantro. → For the creamy version, reheat on low and stir in Thai roasted chili paste and evaporated milk, then adjust the final seasonings.
Introduction
This authentic Thai Tom Yum Goong recipe demonstrates how to prepare both the classic clear broth (nam sai) and the rich, creamy version (nam khon). Featuring freshwater prawns, oyster mushrooms, and a vibrant trio of lemongrass, galangal, and kaffir lime leaves, this soup offers a perfect balance of sour, spicy, and savory flavors.
Step 1
Pour 2 liters of water into a pot and bring it to a boil.
Step 2
Slice 10 to 15 limes and squeeze them into a bowl to prepare the lime juice.
Step 3
Prep the lemongrass by peeling the outer layer, slicing off the bottom, bruising them with a mallet, and cutting them into 1-inch pieces.
Step 4
Slice a 1-inch chunk of galangal root into thin rounds.
Step 5
Peel 5 cloves of garlic and tear 10 kaffir lime leaves by hand to release their aroma.
Ingredients List
Important Notes
Always turn off the heat of the soup before adding your lime juice; boiling lime juice turns bitter and loses its clean, sour taste.
Bruising the lemongrass and hand-tearing the kaffir lime leaves are critical steps to release their essential oils and distinct aromas.
The milk and roasted chili paste in the creamy version will mellow out the sharp sour and salty elements, so you will likely need to compensate with more lime juice and fish sauce at the very end.
Skimming off the white foam from the surface helps maintain a clean, vibrant broth presentation.
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