Let’s make Tom Yum Goong for cold nights
Tom Yum Goong is one of the most popular Thai soups. I really like Tom Yum Goong because it includes all the flavor components that I like – sour, spicy, and a little bit salty. We usually make this with prawns, but you can use any kind of seafood or chicken really.
This is one of recipes that gets requested the most, from my Japanese friends when I was in Japan, and from local friends here in South Florida now, so I put it in my Thai cooking class last week.
All the ingredients used in this soup are good for you and have many health benefits.
- Kaffir lime leaf or “Makrut” (มะกรูด) in Thai has benefits for blood, helps increase the circulation
- Lemongrass or “Takrai” (ตะไคร้)- has benefits for digestive system, helps boost immune system, reduces uric acid, detoxify the liver and pancreas
- Galangal or “Kha” (ข่า) in Thai helps promote better blood circulation, protect against risk of cancers, stop motion sickness/sea sick, cure hiccups, cold, diarrhea and more
My family likes to eat Tom Yum Goong with white rice, but I like to cook with noodles sometimes. When you make Tom Yum Goong, you can use the same ingredients to make Tom Kha Kai also. Stay tuned 🙂