Mocomichi Hayami creates a simplified version of the world-renowned, iconic Thai dish: Tom Yum Goong. Experience the authentic flavor created by the richness of head-on shrimp, lemongrass, kaffir lime leaves, and chili oil.
Ingredients
Main Ingredients (2-3 servings)
- Chicken Broth 600ml
- Lemongrass 2-3 stalks
- Kaffir Lime Leaves 2-3 leaves
- Galangal 1/2 piece
- Holy Basil 2-3 leaves
- Red Onion 1/2
- Garlic 1 clove
- Baby Corn 5 pieces
- Straw Mushrooms 4 pieces
- Eggplant 1
- Head-on Shrimp 6
- Lime 1
- Green Chili Peppers 1-2
- Cilantro (Coriander) to taste
Seasonings
- Fish Sauce 1 tbsp
- Chili Oil 3-4 tbsp
- Coconut Milk 200g
- Salt to taste
- Pepper to taste
- Sugar 1 tsp
Steps
- Bring 600ml Chicken Broth to a boil in a pot.
- Peel and thinly slice 1/2 Red Onion.
- Cut 5 Baby Corn in half lengthwise.
- Slice 1 clove Garlic.
- Add the sliced Garlic and thinly sliced Red Onion to the boiling Chicken Broth.
- Finely julienne 1/2 piece Galangal.
- Bruise 2-3 Kaffir Lime Leaves by rubbing them.
- Mince 2-3 Lemongrass stalks.
- Add 6 Head-on Shrimp, the julienned Galangal, bruised Kaffir Lime Leaves, and minced Lemongrass to the pot.
- Cut 4 Straw Mushrooms in half.
- Add the halved Baby Corn and Straw Mushrooms to the pot.
- Cut 1 Eggplant into irregular chunks.
- Add 2-3 Holy Basil leaves to the pot.
- Simmer for 2-3 minutes until the Eggplant is tender.
- Stir in a pinch of Salt, a pinch of Pepper, 1 tbsp Fish Sauce, 1 tsp Sugar, 200g Coconut Milk, and 3-4 tbsp Chili Oil.
- Simmer until the ingredients are well combined and the vegetables have absorbed the flavors.
- Chop Cilantro (Coriander) to taste.
- Add the juice of 1 Lime.
- Add 1-2 Green Chili Peppers (thinly sliced), chopped Cilantro (Coriander), and sliced Lime peel, and simmer briefly.
- Serve in bowls.
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