Cooking Class – Tom Yum (ต้มยำ)

In this cooking class we will prepare the most common variety of Tom Yum: Tom Yum Goong (Shrimp).
This soup dish originates from Laos and central Thailand. It is a popular choice in neighboring countries such as Cambodia, Vietnam and Singapore. By now it is well known all over the world.
The name literally translated from Thai language means “to boil” (Tom) and Yam is the name of a spicy and sour salad. The dish for this cooking class has indeed hot and sour flavors. Fragrant herbs and spices are generously used in the broth.
Due to it’s combination and balance of herbs and spices appealing to an entire array of different tastes ranging from spicy over sour and bitter to salty, it could be considered to be “The Thai signature dish”.

Fun fact: Tom Yum Goong is the title of one of the best known Thai action movies although it was marketed in the US as “The Protector”, in the UK as “The Warrior King” and in Germany as “Revenge of the Warrior”.

have fun with your Tom Yum cooking class!

Print Recipe

Tom Yum Goong

Cuisine

Central Thai, Thai

Prep Time

15 minutes

Cook Time

15 minutes

Servings

people

Ingredients

• 250 g Prawns peel and clean
• 2 sticks Lemon Grass
• 30 g Galangal thin slices
• 2 tbsp Chilly Paste
• 1 Chillies, chopped
• 2 Tomatoes chopped in big cubes
• 20 g Red onions
• 6 Baby corn
• 8 Button Mushrooms
• 1 small Carrot, sliced
• 1 tbsp Lime Juice
• 1 small stick Celery
• 2 Spring onion thin sliced
• 1/2 tsp salt
• 2 tsp sugar
• 1 tsp Fish sauce
• 2 cups Water

Cuisine Central Thai, Thai Prep Time 15 minutes Cook Time 15 minutes Servings people Ingredients 250 g Prawns peel and clean 2 sticks Lemon Grass 30 g Galangal thin slices 2 tbsp Chilly Paste 1 Chillies, chopped 2 Tomatoes chopped in big cubes 20 g Red onions 6 Baby corn 8 Button Mushrooms 1 small Carrot, sliced 1 tbsp Lime Juice 1 small stick Celery 2 Spring onion thin sliced 1/2 tsp salt 2 tsp sugar 1 tsp Fish sauce 2 cups Water

Instructions

1. Ingredients for Tom Yum Goong

   
2. Bring prawn heads with water to boil in a pot and simmer for 30 min. Pour through a strainer. If you are using already peeled prawns just skip this step.

   
3. Add lemon grass, galangal, garlic, baby corn, carrots, tomatoes and Onions to stock/ water and boil for a while. Already add as well salt and sugar to taste.

   
4. Add chilly paste, kaffir lime leaves and mushrooms and let it boil until the mushrooms are cooked

   
5. Last but not least you add the prawns and let it boil just a little bit longer

   
6. Turn off the gas when the prawns are cooked and add the celery and spring onions. If you like the taste, add some coriander as well. Now squeeze some lime juice in to taste.