Tom Yum Goong Recipe (Hot & Sour Soup)

INGREDIENTS

  • 300g prawns
  • 150g oyster mushrooms
  • 1 tomato
  • 1 small white onion
  • 1 litre water
  • 2 stalk lemongrass
  • 20g sliced blue ginger
  • 6 kaffir lime leaves
  • 3-5 bird’s eye chillies (seed removed)
  • 2 cloves garlic
  • 1 tbsp chilli jam / nahm prik pao (adjust to preference)
  • 2 tsp sugar
  • 4 tbsp fish sauce (adjust to preference)
  • 5 lime (juice, adjust to preference)
  • 1 cup coriander

EQUIPMENT

  • Pot
  • Metal ladle
  • Knife and chopping board
  • Spoons
  • Bowls and small dish
  • Stove

STEPS

  1. Bring 1 litre of water to boil in a pot
  2. Remove outer layer from 2 sticks lemongrass, flatten with knife, cut into 3cm pieces and add to boiling water
  3. Add to pot 1 tbsp chilli jam / nahm prik pao, 20g sliced blue ginger, 6 kaffir lime leaves, 2 cloves garlic sliced, 3-5 bird’s eye chillies cut into halves with seeds removed. Boil for 10 minutes
  4. Add in 1 tomato sliced, 1 small white onion(chopped), 150g oyster mushrooms and 300g prawns.
  5. Boil for 3-4 minutes or until prawns are cooked.
  6. Add 4 tbsp fish sauce and 2 tsp sugar.
  7. Turn off the heat and add juice from 5 limes.
  8. Garnish with coriander leaves.


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