Perfectly Sour, Spicy, Prawns, Salmon and Herb Soup (Tom Yam Goong)
Tom yam goong or thai spicy seafood soup is the most popular thai dish! it’s very delicious and super easy to make, I just love the spiciness and tanginess of this one-dish,thai food is known for its balance of the five fundamental taste senses in each dish or the overall meal hot (spicy), sour, sweet and salty.
The basic broth is made of stock and fresh ingredients such as lemon grass, kaffir lime leaves,galangal , lime juice, fish sauce and crushed birds-eye chillies, tom yam is best served as it is or you can eat it with either steamed thai jasmine rice or noodles.
Ingredients (Make 4 bowls)
100gm tiger prawns
250gm salmon fillet
3 cups chicken stock
2 coriander roots and stems
1 stalks lemon grass, bruised
1 kaffir lime leaves
2 teaspoon fish sauce
Small fresh galangal, sliced and bruised
2 fresh birds-eye chillies
1 yellow onions (chopped)
1 teaspoon tom yam paste (can be obtained from supermarkets)
Salt and palm sugar to taste
Lime juice to taste
Shell and devein prawns. Bring to boil 2 cups chicken stock. Add the galangal, yellow onion, coriander roots and stem, lemon grass, tom yam paste and birds-eye chillies and simmer for 2 minute
Add prawns and salmon and simmer for 10 minutes, or just until prawns and salmon are cooked.
Stir in fish sauce lime juice and palm sugar to taste, making it nicely piquant.
Serve sprinkled with thai basil leaves.