Tom Yum Goong - Prawn Hot & Sour Soup - SPICY STEVE
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Uploader Comments (SpicySteveSorko)
All Comments (10)
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Makes sense! :)
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@TheSuperJodi Fragrant herbs, such as lemongrass, lose their aromatic characters the longer they are cooked, so boiling them in the original stock would lose a lot of the essence.
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Hi, I'm Thai people. I can say that you can add coconut milk if you like its taste.
It won't be Tom Kha Goong... I've never heard Tom Kha Goong...It sounds weird.
'Kha' in Thai is galangal, not coconut.
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If you don't eat the lemon grass or galangal then why not cook those things into the original stock, strain off and then put the other things into the soup. That way you don't have to be pulling things out of your soup as you eat it.
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wow, this looks so amazing...its gonna taste great with hot steamy rice and of course, more chilli :)
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very nice
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Hi there, is it possible not to add the roasted chili paste, as i don't want a spicy soup?
bummer4451 1 year ago
@bummer4451
certainly but it won't be the same soup but if it suits your tastes why not, give it a go.
SpicySteveSorko 1 year ago
what about coconut milk?
FrenzyNL 1 year ago
@FrenzyNL
Hi there. There is no coconut milk in Tom Yum Goong. You are thinking of Tom Kha Gai which is the same thing but with coconut milk and chicken or prawns (Tom Kha Goong). If you simply add coconut milk to your Tom Yum Goong you'll get Tom Kha Goong which is also incredibly delicious and very rich and creamy but still with that great firey kick to it! Enjoy.
SpicySteveSorko 1 year ago