✨👉🏻Tom Yum Goong Nam Khon: Spicy, hot, and well-balanced, authent...

✨👉🏻Tom Yum Goong Nam Khon: Spicy, hot, and well-balanced, authent... | Ecency

✨👉🏻Tom Yum Goong Nam Khon: Spicy, hot, and well-balanced, authentic Thai style (Emphasis on Thai flavor and identity)🍲🦐

Hello, my lovely friends! 🥰

Woke up this morning and recharged with the aroma of coffee... Wow, just the sight of beautiful coffee with latte art on the cup makes me feel refreshed and ready to tackle the day. After preparing my daughter's favorite omelet rice dish before school, it was time to head into the kitchen to prepare a favorite lunch dish I've been missing: Tom Yum Goong Nam Khon, a Thai dish that's popular worldwide.

Today was extra special because we didn't have to buy essential herbs like galangal and lemongrass anywhere else. Head into the backyard, grab your trusty knife, cut some fresh lemongrass, and dig up some mature galangal. The fragrant aroma of freshly picked herbs is so refreshing! It's the little joys of a true food lover.

Once you've sourced the natural ingredients, it's time for meticulous preparation. Clean, cut, and prepare everything to create a rich, flavorful, and aromatic Tom Yum Goong soup that's full of authentic Thai herbs.

🌶️ Secret recipe for a rich and spicy Tom Yum Goong soup 🦐

👉🏻This is the most delicious and rich recipe

A fragrant herbal aroma and the perfect balance of richness and creaminess from the shrimp broth and evaporated milk.

🛒 ##Ingredients (Serves 3-4)

Category	List	Approximate Amount
Main Ingredients	Giant River Prawn (split down the back and remove the vein)	300-400 grams
	Mushrooms (or other mushrooms of your choice)	1 cup
	Tomatoes (sliced)	2-3
	Water or Broth	3-4 cups
Herbs	Galangal (thinly sliced)	5-7 slices
	Lemongrass (cut into pieces and lightly crushed)	2-3 stalks
	Kaffir lime leaves (tear off the stems)	5-7 leaves
	Shallots (lightly crushed)	3-4 bulbs
Seasonings	Chili Paste	2 tablespoons
	Evaporated Milk or Coconut Milk	1/4 cup
	Fish Sauce	2-3 tablespoons
	Fresh Lime Juice	2-3 Tablespoon
	Sugar	1 teaspoon (a small amount)
	Salt	1/2 teaspoons
Spices/Garnishes	10-15 Thai bird's eye chilies (crushed) (to taste)
	Roasted (or fried) dried chilies	For garnish
	Coriander/cilantro (coarsely chopped)	For garnish

📝 How to make creamy Tom Yum Goong

Preparing the Tom Yum Ingredients and Aromatic Broth

Bring water or broth to a boil in a pot.
Add the galangal, crushed lemongrass, torn kaffir lime leaves, and crushed shallots to the pot. Bring to a boil, allowing the aroma of the herbs to permeate the kitchen (about 3-5 minutes).
Add a pinch of salt to enhance the flavor of the herbs.

Add mushrooms and shrimp.

Add mushrooms and bring to a boil until cooked.
Once the broth boils again, add the prepared shrimp. A tip: Do not stir the shrimp when adding them, as this will make them smell fishy. Wait until the shrimp turn a beautiful orange and are cooked through (about 1-2 minutes).

Season to taste.

Once the shrimp are cooked, reduce the heat to medium.
Add the chili paste and stir until it dissolves into the broth.
Add evaporated milk or coconut milk to enhance the flavor and give the broth a beautiful orange color.
Season with fish sauce and sugar. Taste to adjust the flavors to be salty, sour, spicy, and sweet, respectively.

The final, spicy step

Immediately turn off the heat.
Add the crushed bird's eye chilies and tomatoes.
Squeeze in fresh lime juice last after turning off the heat to preserve the aroma and sour flavor of the lime. (If added while the water is boiling, the sourness and aroma will be reduced.)
Garnish with spring onions and coriander.

✨ Scoop the fragrant, beautifully orange Tom Yum Goong soup with its bouncy shrimp, mushrooms, and generous amount of herbs into a bowl. Serve with hot steamed rice. Oh, just thinking about it makes my mouth water. This is a lunch filled with love, care, and freshness straight from our own backyard garden.

I hope you enjoy this Tom Yum Goong soup recipe. Give it a try! I guarantee it's as delicious and spicy as the famous restaurants! 🥰

That's all for today, I'll be taking my leave.
See you next time, friends! Thank you for following and supporting us. Thank you so much! 🙏🏻❤️🍲