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]

The Thai Red Curry Fish Cakes Recipe can be served as a appetiser or as an accompaniment to a main meal. A pleasurable treat for any anybody, anytime! Savour our Thai Red Curry Fish Cakes recipe.

1. 450 g firm white fish fillets
2. 3 tablespoons cornflour or rice flour
3. 1 tablespoon fish sauce
4. 1 egg, beaten
5. 1/2 cup fresh coriander leaves
6. 3 teaspoons Red Curry Paste or commercial paste
7. 1-2 teaspoons chopped red chillies, optional
8. 100 g green beans, very finely sliced
9. 2 spring onions, finely chopped
10. 1/2 cup oil, for frying
11. Basic Dipping Sauce or commercial sauce

THAI FISH CAKES (Tod Man Pla)

1. Place the fish in a food processor and process for 20 seconds or until smooth. Add the cornflour, fish sauce, beaten egg, coriander leaves, curry paste and chillies. Process for 10 seconds or until well combined.
2. Transfer the fish mixture to a large bowl. Add the sliced green beans and chopped spring onions and mix well. Using wet hands, form two rounded tablespoons of the mixture at a time into flattish patties.
3. Heat the oil in a heavy-based frying pan over medium heat. Cook 4 fish cakes at a time until they are dark golden brown on both sides. Drain on paper towels and serve immediately, with a dipping sauce.