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Tom Yum Goon Nam Sai (ต้มยำกุ้งน้ำใส) by the Four Seasons Resort in Koh Samui

A delicious traditional Thai soup made with shrimp and assorted Thai vegetables.

Course Appetizer
Cuisine Asian, Southeast Asian, Thai
Keyword Tom Yum, Tom Yum Goong, Tom Yum Soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 1

Ingredients

  • 1 tbsp fish sauce
  • 3 pieces birds eye chili
  • 1 tbsp lime juice
  • 3 cups prawn stock
  • 1 tbsp galanagal (or ginger)
  • 1 tbsp lemongrass
  • 1 leaf lime leaf
  • 1/2 package enoki mushrooms
  • 1 tbsp chili paste
  • 5 pieces Prawns
  • 1 sprig parsley (garnish)
  • 1 piece lime

Instructions

  1. First, prepare the prawn stock by bringing a pot of 3 cups of water and bringing it to a boil. Add about 2 tablespoons of the powdered prawn stock to 3 cups of boiling water.

  2. While the stock is boiling, being to prepare the vegetables. Thinly slice the lemongrass as you would a spring onion enough for roughly 1 tablespoon.

  3. Grate about 1 tablespoon of galangal with a grater or a ricer.

  4. Next, julienne two lime leaves. Also, prepare and clean half a package of enoki mushrooms. Cut a lime in half and set aside.

  5. Peel and devein 5 fresh shrimps and set aside for later.

  6. One the shrimp stock has been boiling for at least 5 minutes, add all the ingredients into the soup. Also, add about 1 tablespoon of chili paste (or more if you want a serious kick) and about three whole Bird's Eye Chilis.

  7. Let it boil for another 5 minutes, then add lime juice.

  8. Next, add the 1 tablespoon of fish sauce, 1 tablespoon of sugar, salt and pepper to taste, and the prawns to the soup and cook just around when the shrimp start to get pink. Be so careful not to overcook the prawns! Nobody likes a rubbery prawn.

  9. Serve the soup with a bit of parsley garnish and enjoy!