Tom Yum Goong

Tom Yum Goong! The other side of the coin to Tom Yum Soup (Seafood Tom Yum Soup). In fact, I found out that Tom Yum Goong is the most well known variety of tom yum (Tom Kha Gai & Tom Yum Chicken) and usually, make use of prawns or shrimps (Tom Yum Prawn Fried Rice), but I decided I will go for a combo of seafood and I also decided I will tweet the originality of the recipe. Regardless, we still need the customary Thai ingredients (Spicy Thai Noodles, Thai Fish Noodle Soup, Thai Vegetable Curry & Shrimp Pad Thai Salad) and instead of lime juice, it should be tamarind juice or you can use both as well, depending on hour sour you like tom yum goong to be and I also sauteed the herbs for aroma to rise up (Thai Steamed Fish, Thai Green Fish Curry & Thai Carrot Soup). Next was, of course, adding the rest of the ingredients, seasoning, tasting for perfecting the big, bold tastes and coriander leaves garnished before serving. Tom Yum Goong! Gosh! Simply fabulous. Spiciness, tanginess and double doze of aroma. Kaffir lime leaves and coriander leaves.

Ingredients

6-7 medium size prawns - de-vein without removing removing the head and skin. 

5 fish balls 

2 medium size squids - clean and cut into rings

1/4 Chinese cabbage - sliced

2 tomatoes - sliced

1 lemongrass - bruised

1 inch galangal/lengkuas - smashed

5-6 kaffir lime/limau purut leaves

Tamarind juice - as needed 
1 large red onion - sliced

3-4 red/bird eye chillies - smashed

1 tbsp fish sauce

2 sprigs coriander leaves - sliced

Palm sugar - as needed 

1 1/2 tbsp oil

Salt for taste

Method

In the heated oil, saute lemongrass, galangal and onion.

Add tomatoes and chillies. 

Stir for a mushy paste.  

Pour 1/2 liter of water (more if you like), add prawns and lime leaves.

When prawns are half cooked, add the rest of the ingredients except coriander leaves.

Simmer to heat through. 

Off the heat, garnish with coriander leaves before serving.