In Thailand we serve the soup with boiled jasmine rice alongside other dishes as a main meal, but here in Australia (and maybe elsewhere) the soup comes as an entrée. I tend to think this is the wrong way to enjoy it. Today I’ll be showing you how to make Tom yum goong nam khon, which is hot and spicy creamy prawn soup. - Charinya of @charinyas_kitchen
Here is another frequently requested recipe from my followers on Instagram. “Tom yum” is a hot and sour Thai soup that is renowned around the world.
Tom yum is known for its distinctive hot and sour flavours, with fragrant spices and herbs used abundantly in the broth. The basic broth is made of stock and fresh ingredients such as lemongrass; kaffir lime leaves, galangal, lime juice, fish sauce and crushed chili.
The Tom yum sour and spicy taste manifests itself in two types of Tom yum soup. One is tom yum nam sai, which is a clear broth and my favourite version. Another is tom yum nam khon, which is the creamy version.
The protein added to Tom yum spans a variety of options including chicken, pork and fish, however the most common and everyone’s favourite is prawn, which is called “goong” in Thai. In Thailand we serve the soup with boiled jasmine rice alongside other dishes as a main meal, but here in Australia (and maybe elsewhere) the soup comes as an entrée. I tend to think this is the wrong way to enjoy it. Today I’ll be showing you how to make tom yum goong nam khon, which is hot and spicy creamy prawn soup. Making the clear version is easy, just skip the milk and chilli jam.
Ingredients (serve 3-5)
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