Recipe: Tom Yung Goong by Mia Marchadesch Jaranilla
This recipe is sent to us by a friend of mine who is based in Bangkok. Mia Marchadesch Jaranilla is a wife, a mother and a Portrait and Lifestyle Photographer who specializes in Food and Family Portraits. Since she has been living in Bangkok for several years now, she has mastered quite a number of popular Thai dishes. Here, she shares with us a simple and easy Thai recipe that we can try to replicate here at home.
Tom Yum Goong (Hot & Sour Prawn Soup)
4 cups of water
2 stalks fresh lemongrass (smashed) or 2 pcs. dried
3 slices fresh galangal root (smashed) or 2 pcs. dried (If unavailable, you may use local ginger.)
3 pieces fresh or dried kaffir lime leaves
1 tablespoon fish sauce
3/4 lb shrimps, medium to large size, shelled and de-veined
12 pcs. fresh Thai chili peppers, cut lengthwise into 1/4-inch strips
1/2 small white onion, cut 1/4-inch slices
2 tablespoons roasted chili paste (Nam Prik Pao or any preferred chili paste)
1 can (16 ounces) straw mushrooms, drained and rinsed
1 small ripe tomato, cut into wedges 1/4-inch thick
1 small lime, squeezed
2 sprigs fresh coriander
Coconut milk (optional)
- Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaves and fish sauce. Add the shrimps, bring to a boil and cook for 3 minutes. Then, add the onion, nam prik pao (or any preferred chili paste) and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chili peppers and tomatoes last.
- Turn off the heat. Add the lime juice. Taste to adjust the seasoning. You may add more fish sauce here, if preferred.
- Garnish with fresh coriander and a splash of coconut milk on top if desired. Serve hot.
Serves 3 to 4.
Check out Mia’s photography at : www.miaymarch.com