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1 Tom Yum Goong

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Tom Yum Goong

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Ingredients

4 portion(s)

Stock

  • 8 prawns, raw, large, use head and shell in stock
  • 5 cloves garlic
  • 5 coriander root, wash and scrape clean
  • 3-5 Birdseye Chilli
  • 2 shallots, peeled
  • 5 Kaffir lime leaves
  • 5 centimetres galangal root, washed, no need to peel
  • 2 stalks lemongrass, white part only
  • 2 Dried chilli
  • 1000 g water

Soup

  • 4 Limes, juiced
  • 1 stalk lemongrass, thinly sliced, white part only
  • 5 centimetres galangal root, peeled and sliced
  • 5 Kaffir lime leaves, torn
  • 1 shallot, thick sliced
  • 150 grams cherry tomatoes - halved
  • 50 grams button mushroom, quartered
  • 2 tablespoons fish sauce
  • 1 teaspoon white sugar
  • 8 prawn, raw, large, tail meat
  • 3-5 fresh red birdseye chilli, with or without seeds

Garnish

  • 8 sprigs coriander
  • 1 lime, quartered
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  • 6
    40min
    Preparation 20min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Prepare the prawns

  1. Remove the heads & shell from the prawns, reserve for the stock.

    Wash & devein the prawn tails, reserve for the soup.

    2. For the stock

  2. Add garlic, coriander roots, shallots, birdseye chilli, lime leaves, galangal & lemongrass toClosed lid and chop, 3 seconds, speed 6.

    Add dried chilli, prawn heads & shells and water and cook for 15 minutes, 120C, speed 1

    3. For the soup

  3. Strain stock through TM basket into Thermoserver & rinse Closed lid.

    Return stock to Closed lid with all of the soup ingredients.

    cook for 3-5 minutes, 90C, Counter-clockwise operation, speed 1.

    4. Garnish

  4. Adjust seasoning with fish sauce, lime juice, chilli or sugar.

    Divide into serving bowls & garnish with coriander sprigs & lime wedges.

10

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11

Tip

The flavours should be salty, hot & sour.

Tom Yum is generally served alongside other Thai dishes rather than as an entree, however, eating it with steamed jasmine rice can turn this soup into a light meal.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • This recipe worked really well. The flavours were...

    Submitted by Lozzzaaa on 28. March 2019 - 15:03.

    This recipe worked really well. The flavours were spot on and it’s quick and easy.

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