Slow Cooker Tom Yum Goong
Speed - 98%
Simplicity - 97%
Tastiness - 99%
98%
Excellent!
So fresh tasting and aromatic. Real Thai Tom Yum Goong from a slow cooker!
Ingredients
- 300 Grams Prawns
- 1 Tablespoon Nam Prig Pow
- 4 Pieces Kaffir Lime Leaves
- 2 Tablespoons Fish Sauce
- 4 Pieces Red Thai Chilis
- 1 Stalk Lemongrass
- 1 Liter Fish Stock
- 1 Tablespoon Sugar
- 150 Grams Enoki Mushrooms
- 1 Bunch Coriander Leaves
- Lime wedges
Instructions
- Combine all ingredients in the slow cooker.
- Cook for 45 minutes on high.
Who doesn't love Tom Yum Goong? It's a world-famous Thai classic for a reason. Spicy, very aromatic, flavorful, but I'll have to say fresh would best describe its flavor.
Sounds complicated? Not at all. It's a drop-all-ingredients-in-a-pot type of dish.
Let's get the basic flavors covered – Thai chilis for heat; lemongrass, kaffir lime leaves, and cilantro for freshness; lime juice for some acidity; some mushrooms for earthiness and body; prawns for flavoring that stock; fish sauce and sugar for seasoning; and Nam Prig Pow for that authentic Thai taste.
So, can these ingredients be altered or adjusted in quantity. . . by all means, yes. Make your Tom Yum Goong suit your personal taste.
Use less of more chilis based on your tolerance for heat. Squeeze in more limes for a brighter flavor. Serving some wedges of fresh lime on the side would be best.
Don't be limited to using enokis too. Use shiitake, champignons, straw mushrooms, or a mix of any mushroom you can find at the market.
You don't have to use prawns exclusively either. Go for a mix of seafood – clams, fish. . . even some meat. Just make sure you'll account for their individual cooking times.
Can't find Nam Prig Pow? Thai red curry paste should work perfectly too.
If there's anything you'll want to stick to in this recipe it would be those aromatics and the fish sauce. This wouldn't end up tasting near to any Tom Yum without fish sauce, kaffir lime leaves, lemongrass, and coriander leaves. Enough said.
See, just get everything into the slow cooker and you're done. 45 minutes on a high heat setting would be enough to perfectly cook those prawns and get all those flavors together.
This is a very excellent soup. I really love it too much that I'd like having it as a heartier main dish. I'll definitely be adding some vermicelli noodles next time.
Ingredients
- 300 Grams Prawns
- 1 Tablespoon Nam Prig Pow
- 4 Pieces Kaffir Lime Leaves
- 2 Tablespoons Fish Sauce
- 4 Pieces Red Thai Chilis
- 1 Stalk Lemongrass
- 1 Liter Fish Stock
- 1 Tablespoon Sugar
- 150 Grams Enoki Mushrooms
- 1 Bunch Coriander Leaves
- Lime wedges
Instructions
- Combine all ingredients in the slow cooker.
- Cook for 45 minutes on high.
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