One of my favorite Thai dish is this sour hot soup called Tom Yam. I love the sour taste , the aromatic coriander flavor and the spices. During my last Bangkok trip, I bought packets of Tom Yum paste just so I can cook this dish. I have always wanted to cook this dish from scratch. The opportunity came when renowned chef J. Gamboa of Cirkulo Restaurant demonstrated Thai cooking as guest chef of The Maya Kitchen. He was joined by Chef Malichat of Azuthai Restaurant. Cirkulo and Azuthai are parts of a chain of restaurants that includes Milky Way at Powerplant Rockwell Mall and V-Mall Greenhills; Azuthai, Tsukiji and Milky Way Café all at the Milkyway Building, 900 Arnaiz Avenue corner Paseo de Roxas, Makati.
Try this Tom Yum Goong (Hot and Sour Prawn Soup with Lemongrass, Kaffir Lime Leaves and Fresh Coriander) recipe.
2.5 cups Shrimp Stock
1 cup Button Mushrooms, quartered
4 pcs Oyster Mushrooms
1 pc Kaffir Lime Leaf (torn)
2 pc Lemongrass, 4 inch long, bruised
3 slices Galangal, 1/3 inch thick
3 T Thai Fish Sauce
3 T Dayap Juice (or Kalamansi or Lemon)
1.5 T Thai Chili Paste (Nam Prik Pao – available in major supermarkets)
1.5 pc Tomato, quartered
3 pc Prawns, split
¼ cup Coriander Leaves
1. Bring shrimp stock to a boil. Add mushrooms, kaffir lime leaf, lemongrass and galangal. Simmer for 5 minutes.
2. Add fish sauce, dayap juice, Thai chili paste, tomato and prawns. When prawns are cooked in about 1 minute place in bowl and serve. Top with fresh coriander leaves.