Thai Prawn Soup with Lemongrass, 'Tom Yum Goong'
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Tom Yum is both hot and sour, and it's one of the main signature dishes that defines Thai flavor. We've perfected this recipe and assure you it tastes great (see picture below). NEW: See Our Sidewalk Chef Video: Thai Street Vendor Prepares Tom Yum
20 prawns (shrimp), medium size
Wash the prawns and shell them without removing the tails. Bring chicken broth to a boil. Add lemongrass, galangal and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. Add prawns and fresh chile peppers. As soon as prawns turn pink (cooked through) serve garnished with cilantro.
Note that a rather simple and effective way to make this dish is with a ready-made tom yum paste. ImportFood.com has two options for you. We recommend you order our Instant Tom Yum Paste, imported from Thailand and a very good quality product. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 Thai chile peppers and onions, and serve garnished with cilantro.
An alternative to Tom Yum Paste is our Tom Yum Spice Mix which you can use to make the above soup. Both alternatives also add fragrant, delicious Tom Yum flavor to just about any kind of noodles, and both are quite popular in creating "fusion" type Pan-Asian foods blending Thai and western foods.
Serve Tom Yum in Style. "Hot Pot" bowl with lid.
Traditional method of serving all kinds of Thai soups, in particular Tom Yum and Tom Kha. Many Thai restaurants use this pot with a bit of sterno fuel in the bottom tray, as shown below, or use a small tea lite candle at the base to keep the soup hot. Campers have reported that this is a great little pot because it allows easy heating of food at the campground. It's like a little stove.
This is a good size, 24 cm in diameter (10 inches), capacity of 8 cups. Good for restaurant or home use.
Made of relatively thick, sturdy, buffed, shiny aluminum. We're certain you'll love serving soup in this hot pot. The lid has two handles and the side of the pot has handles for ease of use. Made in Thailand.
Prik Pao for Tom Yum
The freshest and most delicious "Prik Pao" you will ever taste. This is the "Yellow Label" that Mae Pranom makes for the local Thai market. It's made specifically for Tom Yum Goong but we find it's great just spooned over freshly steamed rice (then mixed to incorporate the prik pao into all of the rice) or added when making fried rice. We like it as a simple dip for fresh vegetables.
You get 32 oz of prik pao in each can, so this is a large quantity and allows for generous use. On a per-ounce basis, this is less expensive than our 8 oz jar of white label prik pao.
The top opens up like a paint can, just use the handle of a spoon to pry it up. The Prik Pao is packed inside the can, in a modern, strong plastic pouch (see picture below). Just open the pouch and pour it back into the can for storage in your pantry.
Makes a fantastic gift for any Thai person you may know, as this is very rare in USA aside from our shop. We've never seen it offered before outside of Thailand.
Ingredients: sugar, salt, vegetable oil, onion, garlic, dried chilli, dried shrimp, tamarind, shrimp paste. No preservatives. Made in Thailand.
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