Tom Yum Goong

Tom Yum Goong

(Sweet and Sour Prawns with Lemongrass and Lime Leaf)

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  • 2 cups water
  • 1 piece sliced fresh or dried galangal root
  • 1 lemongrass stalk, trimmed and smashed
  • 3 shallots - peeled, cut into a large chunks and smashed
  • 3 Thai chilies or 1 serrano, smashed
  • 1 cup oyster, white or crimini mushrooms, torn into large pieces
  • 16 shrimp, peeled and deveined
  • 2 tablespoons fish sauce
  • ½ teaspoon salt
  • 1 tablespoon Roasted Red Chili Paste (Thai Kitchen)
  • 1 teaspoon sugar
  • 2 tablespoons lime juice
  • 4 lime leaves
  • 2 tablespoons cilantro leaves, plus more for garnish


In a medium saucepan on high heat, bring water to boil; stir in shallots, galangal, lemongrass, Thai chile, lime leaves and mushrooms. Keep boiling on high heat to extract all the flavor and essential oil from the herbs, until fragrant, about 6 minutes.

Then stir in roasted red chile paste, salt, fish sauce and lime juice until combined. Last, stir in prawns and as soon as they curl and turn pink, stir in cilantro and serve right away. Garnish with additional cilantro if desired.

Special notes:

It is very important that you cook this dish over high heat. The shrimp will cook very fast. Serve promptly.

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