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Learn how to Replicate Thailand’s most Famous Dish, Tom Yum Goong, right from your Kitchen

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You’ve been to Thailand, love the food then why not learn how to make it? We’re sure Tom Yum Goong has lit the fire in your eyes and certainly in your mouth (both literally and figuratively). Get ready for some brining sensation with a soup that’ll make the taste buds in your tongue sizzle with satisfaction. And it is not hard to make at all.

Here are some of the things that you will need:

4 cups of water
1 cup of shrimp
1-2 limes
1 lemon grass
3 kaffir lime leaves
2 tablespoon fish sauce
5 sprigs cilantro
3 chili peppers (crushed) (add less or more for little or big burning tongue sensation)
5 mushrooms (optional)
1 tablespoon red chili paste (optional)
3 tablespoons of coconut milk (or regular milk) (optional)

    First things first, boil the water. While doing do, peel the shrimp from its skin. Set these guys aside for now. Then, cut the lemongrass into pieces (as big or small as you like) and pound it a little bit with the handle of the knife, just so the flavor is released when you boil it in the water. After that, go on ahead and drop in the lemongrass.

    Ah, fish sauce. The quintessential Southeast Asian condiment. Pour in your fish sauce and squeeze the lime into the boiling pot. Also pour in the chilies. This will surely define your soup. Add more if you dare! If you like to burn your tongue, then perhaps 6 chilies. 8 for the daredevil! And if you like more texture (and spice) in your Tom Yum Goong, feel free to add the red chili paste.

    Separate the karrir lime leaves from the stem and add the leaves to the pot. If you prefer to have mushrooms in your soup, go ahead and put them in. Some in Thailand do not like to have mushrooms. Many do.

    If you like to add even more thickness to the soup, add in the milk/coconut milk. Doing so, however dilutes the flavor from the fish sauce, lime and red chili paste. Add a quarter teaspoon of each and you’ll be good.

    Alright, now for the main element, the shrimp. But before you do, turn off the heat. Why? That’s because the shrimp will get tough in a hurry. Plus, it will cook even when the heat is off. Add in the cilantro and it is ready to serve!

    Experience the taste of Southeast Asia by seeing the list of culinary tours in store. This will surely make you salivate! Or if you just want a Tom Yum Goong experience in Thailand, then this Chiang Rai tour sould satisfy.

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