This is my mom’s recipe and method of making tom yum goong and it is the best! This is definitely a recipe that you can only balance by taste — tom yum goong should never be bland, but hot and sour.

2 Servings

Start boiling the water in a 2 quart pot. Peel and devein the shrimp and set them aside. Cut lemon grass into pieces, 5-6 inches long. Use the back of your knife to pound the lemon grass, just to bruise it to release the flavor. If you want, you can tie the lemon grass into a knot to make it easier to manage. Drop the lemon grass in water and let boil for 5 minutes.

Put the fish sauce and 1 lime’s juice into the bottom of the bowls you will serve the soup in. Crush chili pepper and add to the bowl.

Remove the stems from the kaffir lime leaves and add the leafy part to the pot. Clean and halve the mushrooms and add them to the pot. Add the shrimp and turn off the heat. Shrimp gets too tough very quickly, and will cook even when it is just sitting in the warm broth. Scoop the shrimp and liquid into the serving bowls immediately. As soon as you add the liquid to the serving bowl, you will see that the broth becomes cloudy because of the lime juice. Add the nam prig pow. Sprinkle with cilantro and serve.

Be very careful, the peppers can be hot. Take a small sip at a time. Add more fish sauce and/or lime juice if it tastes bland. It’s right if it’s good for your sinus.

Tips and substitutions

Unfortunately, for the true taste, it is difficult to substitute anything for the kaffir lime leaves. The richness of the sour taste comes from the complement of the different citrus flavored ingredients.

I serve this soup directoy into individual bowls for each person.

If you don’t like it hot, cut down on the chili peppers or do not cut them up, but leave them whole for decoration.

[Thanks: http://www.thaitable.com]

Preparation: 25 minutes
Cooking: 15 minutes
Serves 4

Ingredients

1 tblspn oil
4 eggs
2 tblspn oyster sauce
1 tblspn butter
2 cloves garlic, crushed
8 spring onions, chopped
1 eggplant, chopped
250 g mushrooms, sliced
2 tblspn fresh coriander, chopped
Garden salad and sweet chilli sauce, to serve

Method
Heat a non-stick frying pan with ½ tablespoon of oil. In a bowl, mix together eggs and oyster sauce. Add 2 tablespoons of this mixture to the frying pan. Swirl to cover the base of the pan. Cook over medium heat for one minute. Remove from pan. Repeat this procedure until all egg mixture is used. You may need a little extra oil in between repetitions. In the same frying pan, heat butter over low heat. Add garlic, spring onions and eggplant. Fry for 3 - 4 minutes. Add mushrooms. Fry for 2 minutes. Stir in coriander. Divide mixture amongst the omelettes. Roll neatly. Place fold-down onto serving plates. Serves well with salad and sweet chilli dipping sauce.