I was craving tom kah goong. It’s a coconut based sour and spicy shrimp soup from Thailand. And luckily, I had some lemongrass paste randomly in my fridge. So, I gave it a try. This came out so good but I decided to leave out to coconut milk since it was great without. So, maybe I made tom yum goong, kinda. Don’t judge. It’s definitely not authentic.

Thai inspired soup

In a medium pot, heat 1-2 TBSP veggie oil over medium low heat. Add onions and cook a few mins. Add garlic. Heat until onions just begin to become tender. Add mushrooms, lemongrass, ginger and chili garlic sauce. Cook for 2 more mins.

• 1/2 onion, sliced into 1/4” slices
• 3 cloves garlic
• 2 TBSP Lemongrass paste
• 2 TBSP Ginger paste
• Chili garlic sauce to taste (1 tsp or more)
• 1/4 cup fish sauce
• Splash of soy sauce
• 3 cups chicken stock
• Handful shitake mushrooms, sliced
• 1 medium stalk bok choy, sliced
• Red bell pepper, sliced thinly
• 6 spot prawns, deshelled, deveined and cut into 3 pieces
• Juice of 1 lime
• Cilantro
• Green onion
• Rice stick noodles, cooked

Add stock, fish sauce, lime juice and soy sauce. Taste. Here’s where you could add more of the pastes if you’d like. Simmer for 10 mins. Add bok choy and simmer for 3 more mins.

Taste for proper seasoning. here’s when you could add more lime or fish sauce.

Add peppers and prawns. Cook for about a minute or 2.

Serve over cooked rice noodles and garnish with fresh cilantro and green onions.

Enjoy!