Tom Yum Goong sometimes also called Tom Yum Kung, must be one of the most popular of all Thai Dishes. You can cook it in many different ways, but I’ll show you my creamy version of it.
I’ve been cooking this dish for my family and they definitely love it. This is perfect on those cold and rainy weather here in Sydney.
Thai Tom Yum Soup Creamy Style (Tom Yum Goong):
120 g of Prawns with shells (or without shells)
100 g of Mushrooms
30 g of Lemon Grass
8 g of Galangal
5 g of Kaffir Lime Leaves
25 g of Red Shallots
10 g of Spring Onion
25 g of Coriander
6 g of Red Chili (optional)
5 g of Culantro
1 tbsp of Chili Paste
80 ml of Evaporated Milk
1.5 tbsp of Fish Sauce
1 tbsp of Lime Juice
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