- Mutton Dalcha
- Lettuce Soup
- Masala Ras Chawal with Mutton
- Tom yum goong soup
- Spicy Sticky Chicken
- Tryst with a Croissant
No, this isn’t about the movie. This is about the soup. The Goong means shrimp.
Soups! What a delight during winters, or when you are down and out with a sore throat and cold. Which was the case when I tasted the best soup I ever have. On our last day in Koh Samui, Thailand, I was down and out with a cold and we had a few hours to spend before we took our flight back home. We settled down at Phensiri, a highly rated (rightly so) restaurant on Chaweng street. I fell in love with the the Tom yum there and kept sipping on it (huge portion), even after I felt that my stomach might explode.
So obviously, I tried to recreate it once I was back home. With my own vegetable loaded version.
2 1/2 cups Shrimp stock : make by boiling shrimp heads. If unavailable you can use chicken or vegetable stock or just water
10-12 deviened shrimp (exclude this if making a vegetarian version)
8 Button mushrooms
A bunch of Enoki mushrooms
2 sprigs of coriander
3 tablespoons lime juice
3 slices galangal
6 kaffir lime leaves
1 stalk of lemongrass
2 tablespoons of nam prik pao (Thai roasted chili paste)
2 tablespoons of condensed milk
3 teaspoons fish stock
Salt to taste
- Add the vegetables to the boiling stock.
- Add the galangal, lime leaves, lemongrass and nam prik pao.
- Add salt to taste.
- Add the shrimps and fish sauce and cook till they are done.
- Add the condensed milk and the lime juice in the end. (or else the whole soup will turn bitter)
- Dish out, garnish with coriander and serve hot!