This recipe was provided to us by Malcolm Clark, Gourmet Mushrooms’ co-founder, and Surachet Sangsana from “The Marriage of Mushrooms and Garlic” with Chester Aaron.
A subtle blend of spicy hot and sour with citrus overtones, tom yum goong is the most famous of Thai soups. Each region has its own particular version of this recipe.
- 8 ounces prawns or shrimp, shelled and deveined with shells reserved
- 3 cups water
- 5 kaffir lime leaves
- 3 thin slices galangal
- 2 stalks lemongrass, lower 2/3 portion only, cut in 1-inch lengths
- ¼ cup fish sauce
- 1 cup Alba Clamshell and/or Brown Clamshell mushrooms
- 1 teaspoon chopped fresh Thai chili
- ¼ cup lime juice
- 1 Tablespoon chopped cilantro
- Take the prawn shells, lime leaves, galangal, fish sauce and lemongrass and place them in a pot. Simmer for five minutes, then strain.
- Place the broth in a pot and add the mushrooms and boil for three minutes.
- Add the prawns to the soup, and reheat to a gentle boil. When the prawns are cooked, place the lime juice and chili in a serving bowl, stir, garnish with cilantro and serve.
Photo credit: Roger Adams
Order your copy of “The Marriage of Mushrooms and Garlic” here.