Even though the Tim has never been to Thailand, his Tom Yum Goong has spot on authentic taste. Coffee creamer as a substitute for evaporated milk is unique but it works!
- 1/2 pound shrimp (buy with shells on, but remove shells and legs and reserve)
- 1 cup of sliced mushrooms
- 2 shallots, chopped
- 2 stalks of lemon grass, smashed and cut into 3 inch segments
- 1/4 cup thinly sliced galangal (if unavailable, do not make this recipe. You cannot substitute ginger for galangal. You should make your tom yum with “tom yum paste”, but that’s a different recipe…)
- 4-6 kaffir lime leaves
- 1 large tomato (cut in 1/8th chunks) or 12 cherry tomatoes (tomatoes are optional)
- 1 tablespoon crushed garlic
- 2 limes
- 6-8 mouse poop or bird’s eye chilies, chopped (optional if you want it properly hot)
- 2 tablespoon oyster sauce
- 1 tablespoon Thai seasoned soy sauce (Golden Mountain or Maggie Seasoning Sauce)
- 1 tablespoon fish sauce
- 4 cups Thai Culinary Stock (or water)
- 2 tablespoons sugar
- 2 tablespoons of prik pao paste
- 1/2 teaspoon of white pepper powder
- 1/2 cup fresh cilantro
- 4 tablespoons fresh or evaporated milk
- 1 tablespoon vegetable oil
Add oil to a sauce pan over medium heat. Add shallot, lemon grass, shrimp shells & legs plus galangal and slowly/lightly brown. Slowly add 1 cup of stock and let simmer a few minutes. Add remainder of stock and simmer 5 minutes. Strain, return to pan and add: oyster sauce, seasoned soy sauce, fish sauce, sugar, prik pao paste, lime leaves and pepper powder .
After this simmers for 1 minute, add the mushrooms and tomatoes and cook for 3 minutes. Next add the shrimp and cook for 2 more minutes.
For finishing you have two options. Option one is to get out 4 bowls and split the cilantro, juice of the limes, crushed garlic, chilies and milk into each bowl and ladle the soup over. The second is to simply add all those ingredients to the pot as you remove from heat. When serving garnish with a little extra cilantro.