Tom Yum Kung is a spicy Thai cuisine, soured by juice, salted by fish sauce, and heated with hot spicy chilies. This Thai dish is also a savory complement of Various Kind of Thai herbs such as galangal, lemon grass, and kaffir lime leaves served with chili paste and coconut cream that combine to enhance its flavoring appeal.
This Thai cuisine delicacy is not only delicious but also nutritious as well. The dish contains protein from shrimp and fiber from other Thai herbs and ingredients of nutritional value. It’s believed that Thai herbs can help stop the growth of cancer. The savory scent of Tom Yum Kung is often used in aroma therapy for its relaxing and curing effects in the treatment of some diseases.
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| Tom Yum Goong |
Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro if desired and serve.
Ingredients
- 4 cups of water
- 2 stalks fresh lemon grass, trim off the very end of the root and smash with the side of a cleaver of chef's knife; cut into - 1 inch pieces; or 2 pc dried
- 3 slices fresh galangal root (smashed) or 2 pc dried
- 3 fresh kaffir lime leave or 4 pc dried
- 1 tbsp. tamarind paste, with or without seeds
- 1 tbsp. fish sauce, Golden Boy preferred
- 3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
- 12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
- 1/2 small white onion, cut 1/4 inch slices
- 2 tbsp. roasted chili paste (nam prik pao)
- 1 (16 oz.) can straw mushrooms, drained and rinsed
- 1 small ripe tomato, cut into wedges 1/4 inch thick
- 1 small lime, squeezed
- 2 sprigs fresh cilantro
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