Tom Yum Goong : Thai popular food (cuisine recipes)

Tom Yum Goong. Thai Hot and Sour Soup with prawns.

Tom Yum is a very popular food in Thailand. Foreigners tend to know as Tom Yum Goong (Thai Hot and Sour Soup with prawns). All foreigners who visit Thailand often order Tom Yum Goong menu. Tom Yum Goong is a kind of soup that are hot and sour taste. Thai People favor to eat Tom Yum Goong with rice. In addition to prawns, Tom Yum can also enter other types of meat such as pork, chicken or fish variety.

Vegetables which need to put in Tom Yum, including lemon grass, galangal root, kiffir’s lime leaves and use lime juice, bird’s eye chily, sugar and fish sauce to seasoning. You can also include other vegetables such as tomato or mushroom (as straw mushroom or Sajor-caju mushroom).

Tom Yum Goong’s taste is hot and sour with salt (by fish sauce) and little sweet. In addition you can add Nam Prik Pao to have intense taste or add milk or coconut milk to have a silky taste that often called Tom Yum Goong Nam Khon.

As the well known that the Tom Yum Goong is very popular for foreigners. So, I will tell you how to make Tom Yum Goong.

Ingredients : (For 2 Serving)
1. Fresh peeled prawns 200 grams (7 oz.) (Can decrease as size of fresh prawns)
2. Straw mushroom 100 grams (3.5 oz.) (Slice 4 split.)
3. 2 Cups of water.
4. 2 Pieces of pounded fresh Lemon grass
5. 2 Slices of galangal root
6. Piece of pounded Coriander root
7. Kaffir lime leaves 3 leaves
8. 10-15 Pounded Bird's eye chilies (Can decrease as spicy as you can eat)
9. Fish sauce 5 tbsp.
10. Lime juice 5 tbsp.
11. 4 Fresh coriander leaves

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Forteh Rosewole - About the Author:
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Papaya/mango Salad Thai Style

Papaya salad is almost as much a staple part of my diet as rice is. For sure if I eat out and am not given any som tam, I will soon after be found at a roadside food vendor, correcting the deficiency.

If you lived on a diet of som tam and not much else, it is highly unlikely you would ever become fat.

Some restaurants use mango instead of papaya. Generally though I find mango to be too acidic for this purpose.

Ingredients to serve 4 people

1 medium sized green papaya, 4 small plum tomatos, 1 carrot, 10ml tamarind juice, 25ml lime juice, 2 cloves garlic, 50gm prik kee noo, 10gm brown sugar, 25ml nam pla, 25gm dried shrimp, 50gm unsalted roasted peanuts.

Peel the papaya and shred the green flesh (if you don't have a suitable implement for the purpose a coarse cheese grater may work).

Also peel and shred the carrot.

Put the shredded papaya and carrot in the fridge.

Soften the dried shrimp in a few mls of boiling water.

Pound the garlic and the prik kee noo together in a pestle and mortar.

Separately pound the peanuts together with the shrimp, but only until coarsely broken up, not reduced to dust or paste.

Mix the tamarind, juice, lime juice, fish sauce and the sugar.

Chop the tomatoes into quarters.

Mix all the ingredients together and serve in a bowl. Most restaurants would drain off some of the excess juice before serving, but I usually keep it.


Suthep - About the Author:
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