I’m not much of a cook, but my husband really enjoys it and comes from a family of great chefs. Both his mother and brother are amazing chefs and Mel is lucky enough to learn from the best. Mel’s family used to own a Thai restaurant in our hometown and everyone was so sad when they had to sell it. Luckily, his brother still cooks at another Thai restaurant so his yummy food can still be enjoyed by the locals.
One of my favorite dishes is Tom Yum Goong, which is a Thai shrimp soup. Mel just learned how to make it so I thought I’d share the recipe.
Recipe yields 4-6 servings
- 6 cups water
- 1/2 stem (or 5 leaves) lemongrass
- 5 bay leaves
- 1/2 bunch fresh cilantro
- 1 tablespoon mushroom seasoning (found at Asian supermarkets)
- 1 tablespoon Tom Yum paste (found at Asian supermarkets)
- 1 lime, juiced
- 1 tomato
- 1/2 onion
- 8 ounces fresh mushrooms (I love mushrooms so I use a lot!)
- 1/2 pound medium, peeled shrimp
- 1/2 salmon fillet or fish of your choice (optional)
- Trim lemongrass into 1 inch pieces.
- Cut off stems of cilantro and save. Chop the remaining cilantro leaves and put to the side.
- Chop tomato, onion, and mushrooms. The mushrooms shrink quite a bit so chop them into quarters.
- Add water to a large pot.
- Add lemongrass, bay leaves, and cilantro stems. Do not add the leaves–save those for later.
- Add Tom Yum paste.
- Add juice from 1 lime. Note: If you don’t like it too sour, you may want to try 1/2 lime first.
- Add mushroom seasoning.
- Bring broth to a boil. Then cover for 10 minutes to let all the flavors mix.
- After boiling for 10 minutes, add tomato, onions, and mushrooms.
- Let simmer for 20 minutes on medium heat so all the vegetables absorb the flavors of the broth. If you’re in a hurry, you can let simmer for 5-7 minutes, or until vegetables are cooked.
- Add shrimp.
- Optional: Add pieces of salmon or your choice of fish.
- Cook for another 5-10 minutes or until shrimp and fish are fully cooked.
- Garish with fresh cilantro leaves.
Mel made a delicious dinner and I hope you enjoy this Tom Yum Goong as much as I do. =)