#SaturdaySessions: Tom Yum Goong
Lemongrass, galangal root, and kaffir lime leaves lend this clear, deceptively punchy soup its distinct flavour profile. The use of fresh herbs is essential in yielding a fragrant broth, so make a morning trip down to the wet market to gather your ingredients. Here, the chefs over at Banyan Tree Macau share their finely tuned recipe for this Thai favourite.
Here's what you need
500ml Prawn stock
60g Tomatoes, halved
160g River prawns, halved
60g Stalks of lemongrass, trimmed
8g Kaffir lime leaves, roughly torn
20g Slices of galangal
50g Shallots, peeled
45g Coriander roots, cleaned
15g Green Bird's Eye chilies
200g Straw mushrooms, cleaned & trimmed
80ml Lime juice
50ml Fish sauce
How to make it
1. Bring the prawn stock to the boil. Season with salt and sugar. Add tomatoes and simmer for several minutes until the tomatoes begin to break up.
2. Add the lemongrass, lime leaves, galangal, shallots, coriander roots, and mushrooms into the stock. Simmer for a minute or so until the mushrooms are tender. Add the prawns. Simmer until the prawns are cooked — about 2 to 3 minutes.
3. In a serving bowl, combine the lime juice with the fish sauce and chilies. Pour in the soup and stir thoroughly. It should taste equally hot, sour, and salty. Adjust the seasoning accordingly.
To view more recipes from our #SaturdaySessions series, click here.