Malaysian tom yum goong
- 5 cups shrimp broth (boil the prawn shells and head in water and strain them)
- 3 lemongrasses pounded
- 2” galangal (lengkuas) sliced
- 10 Kaffir lime leaves
- 4 red Thai chili pounded
- 1 sweet white onion sliced thickly
- 1 cup coconut cream (santan)
- 2 tbsp sambal (this can be Thai or homemade sambal) (my sambal has shrimp paste in it and it’s spicy hot)
- 5 oyster mushrooms
- 1 tomatoes quartered
- ¼ cup tamarind water
- 1 tbsp sugar
- 1 tbsp fish sauce
- 2 tbsp oil
- 2 cups tiger prawns
- ½ cup lime juice
- 1 bunch cilantro for garnish
Ingredients from left to right: Cilantro, Oyster mushrooms. tomato, kaffir lime leaves, white onion, galangal, lemongrass,
bird eye chilies, prawns, sugar, sambal, tamarind, fish sauce and lime juice.
(santan not shown in picture)
- Boil the prawn shells and heads and strain the broth and keep aside.
- Heat the oil and add the sambal, chilies and pour the broth in.
- Add the lemongrass, kaffir lime leaves, galangal and onion and let the mixture come to a boil.
- Add the santan and let the mixture boil again.
- Add sugar, fish sauce, tomatoes, tamarind juice and mushrooms. Let it boil again.
- Add the prawns and switch off the heat. There is a saying in Malaysia, “either cook the seafood for 2’ or 2 hours.”
- So, do not overcook the prawns. The heat will cook the prawns.
- Lastly add the lime juice.
- Garnish with cilantro and lime wedges and serve it hot.
Serving: 6 people
Try making it from scratch and you’ll love your creation.