|1||litre||stock||chicken, 4 standard cups*|
|70||grams||galanga root||1 medium size, or 2, 5 ounces each*|
|7||each||kaffir lime leaves||*|
|4||tablespoons||fish sauce||60 ml|
|2||tablespoons||thai chile sauce||30 ml*|
|1||each||chili pepper||or more to taste*|
|1||x||cilantro leaves||freshly chopped*|
The base of classic Tom Yum Goong is chicken stock, but many cooks in Thailand use beef stock or even their mixture as well. Bring the stock to boil.
Prepare galangal, lemongrass and kaffir lime leaves.
Slice galangal and lemongrass and add them to stock with kaffir lime leaves.
Then bring your stock back to boil.
Add mushrooms, fish sauce and chilli paste.
Remove shells from prawns except tails and put them to stock.
Press juice out of limes and add sliced chili peppers.
As soon as prawns turn red add coriander and your first true Tom Yum is ready.
First published: 2010-12-17 last updated: 2014-12-16
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