There are 2 main types of tom yum goong I have come across. One is the red version using nam prik pao (Thai roasted chilli paste) and evaporated milk and the other is the clear version. Today I have attempted the clear version.
There are also many other tom yum e.g. tom yum pla (fish), tom yum gai (chicken) or pork ribs….
Shrimp broth is used for this soup. The typical Thai spicy sweet flavour comes from galangal, lemon grass, kaffir lime leaves, lime, chilli and fish sauce.
Tom Yum Goong Nam Sai/ Clear Thai Spicy Sour Shrimp Soup Recipe
Ingredients
8 Shrimp
2 stalk lemongrass
8 kaffir lime leaves
1 piece galangal
Chilli (adjust accordingly)
Salt to taste
2 lime
1 tsp fish sauce
120g oyster mushroom
2 small tomatoes
1 shallot
Method
1. Separate shrimp shells from flesh.
2. Boil shrimp shells, kaffir lime leaves, galangal and lemongrass for 30 minutes. Strain soup.
3. Add oyster mushroom, tomatoes, and shallot and boil for 10 minutes.
4. Add lime to taste, salt to taste and chilli to taste.
5. Add prawn and boil for 1-2 minutes.
How was it?
I added the tomatoes, mushroom and prawn towards the end but took too long adjusting the sourness and spiciness. The prawn was overcooked. I used 2 lime, 3 red chilli and 2 chilli padi. In the future I will use 3-4 chilli padi and adjust the flavours before adding in the shrimp.