Tom Yum Goong — Hot and Sour Soup with Clamshell Mushroom and Prawns

tom yum goong GMI crop 1

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.

Ingredients

  • 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

 Directions

  1. Take the prawn shells, lime leaves, galangal, fish sauce and lemongrass and place them in a pot. Simmer for five minutes, then strain.
  2.  Place the broth in a pot and add the mushrooms and boil for three minutes.
  3.  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.

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