By name, it is already known that Tom Yum Goong is a savory dish that is suitable for eating with hot steamed rice. The aroma of herbs is a component of Tom Yum Goong. In addition to being refreshed Also helps to stimulate appetite as well And because Tom Yum Kung is a sour food. And mainly spicy Make it not greasy. Therefore making Tom Yam Kung is a popular food in all parts of Thailand. As well as foreigners are also fascinated by the deliciousness of Tom Yam Kung as well.
- 350g medium sized shrimp, shell-on, head-on if possible
- 4 cups water (or use 3 1/2 cups unsalted chicken stock if not using shell on shrimp)
- 2 stalks lemongrass, bottom half only (see note)
- 10 pc galangal, cut into thin rounds
- 6 kaffir lime leaves
- Thai chilies, to taste
- ½ cup evaporated milk
- 3–4 cups oyster mushrooms, straw mushrooms, or another Asian mushroom
- ¼ cup Thai chili paste (nam prik pao)
- 3 Tbsp fish sauce
- ¼ cup lime juice
- A big handful of chopped sawtooth coriander (culantro) or cilantro
- Jasmine rice for serving
- Rinse shrimp well, then peel and devein them (see video for a cool deveining trick!) and place all heads and shells into a stock pot. Put the pot over medium high heat and saute the shrimp shells until stuff that sticks to the pot starts to brown slightly. It should smell like shrimp on the grill!
- Add water, scrape off the browned bits that are stuck to the pot, and simmer for 15-20 minutes. Then, use a slotted skimmer to remove the shells, making sure to drain off as much of the liquid as you can.