Tom Yum Goong (Thai Spicy & Sour Soup)
- erinna Chng
- 22 hours ago
- 1 min read
Tom Yum Goong, is a popular dish in Thailand ~ a.k.a Spicy and Sour Soup. This is definitely my favourite Thai Dish, pack with the 5 flavors burst – Salty, sweet, spicy, sour and umami.
I have very high expectation on Tom Yum Soup and i never like the cube/paste one as it just doesn’t give me the taste I got from Authentic Thai Restaurant. I love the freshness from the herbs and spices, tanginess from the freshly squeezed lime, sweetness from the coconut and savory note from the umami-riched fish sauce.
Although this recipe requested for coconut milk and yield the creamy version of Tom Yum Goong, omit the coconut milk and you will have an equally yummy non-creamy one. Personally, I prefer the version with coconut milk.
1
Searing the Beef
Sear beef fillets on high heat for 2 minutes per side to form a golden crust. Let it cool before proceeding to keep the beef tender.
2
Mushroom Duxelles
Cook the mushrooms until all moisture evaporates to prevent soggy pastry. Aim for a thick, paste-like consistency.
3
Puff Pastry Handling
Keep the puff pastry cold to avoid softness. Chill if it becomes too soft, and score the top lightly without cutting through.
Notes
1
Heat the chilli oil in a saucepan under medium heat and add chilli powder.
Saute for a few seconds and add in the rest of the herbs and spices.
Saute for a min until the herbs and spices release their aroma
Add in coconut water (and flesh of coconut if using), chicken stock and all the seasoning
Bring to boil and then reduce the heat to low. Allow the broth to simmer for 5 to 10 mins to further release the aroma of the herbs.
Increase the heat to back to medium and add in the seafood/ meat/ mushroom. Bring to boil.
Allow the seafood/ meat/ mushroom to be cooked then add in the coconut milk
Allow the soup to boil then off the heat
Transfer to a serving bowl.
Drizzle more chilli oil if needed and garnish with Cilantro leaves
Serve hot
Instructions
Quality Fresh 2 beef fillets ( approximately 14 ounces each )
Quality Olive oil
4 cups Chestnut Mushrooms
1 sprig fresh thyme
4 cups puff pastry
8 slices Parma ham
2 egg yolks
beaten with 1 tbsp water and a pinch of salt
Sea salt and freshly ground black pepper
Beef Wellington
2 tbsp olive oil
7 oz beef trimmings
4 large shallots ( peeled and sliced )
12 black peppercorns
1 bay leaf
1 sprig fresh thyme
Splash of red wine vinegar
3 cups red wine
3 cups beef stock
Red Wine Sauce
Tom Yum Goong (Thai Spicy & Sour Soup)
Head Chef
eckitchensg
Servings :
4 Servings
Calories:
813 Calories / Serve
Prep Time
10 min
Cooking Time
15 min
Rest Time
0 min
Total Time
25 min
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