Tong Yum Goong (Non-Creamy) 泰式酸辣汤

I used to have the misconception that we must rely on store bought Tom Yum paste to cook Tong Yum Goong/Soup 泰式酸辣汤. It wasn't until I started more serious home cookings that I realised that It's not difficult to prepare this world's popular dish from scratch.

From my understanding, there are basically 2 versions of Tom Yum Goong. The creamy type and non creamy type. I would not dwell on the origins of the 2 versions as you can find good explanations by doing an online search. I personally prefer the non-creamy version. There are of course many variations and methods of preparing Tong Yum Goong (Non-Creamy) 泰式酸辣汤. There are no strict rules to follow in terms of ingredients and methods so long as we achieve the right balance of spicy and sour punch.

As I have the habit of stocking frozen prawn heads stock in boxes, the frozen soup came in handy when I decided to cook my 'from scratch' version of Tong Yum Goong (Non-Creamy) 泰式酸辣汤. The prawn heads stock is not difficult to make. I usually collect the prawn heads in my freezer and only brew it when I have few hours of spare time. Simply brew for 3 to 4 hours using prawn heads, garlic, ginger, star anise, dried shrimps, anchovies, peppercorns, light soy sauce, fish sauce and sugar. Cool down and store in boxes, then nicely stacked in the freezer for use when necessary. Besides, Tong Yum Goong, you may use them for cooking prawn noodles, hawker style stir fry prawn noodles, steam boat soup base etc....

Ingredients (enough for 4 pax) :

16 pcs prawns (with head and shells)
1 pc cuttlefish (cleaned and sliced)
400 gm white clams (optional)
4 pcs oyster mushrooms or shitake mushrooms (sliced)
2 tomatoes (cut to wedges)
500 ml prawn heads stock (I brewed for 3 to 4 hours using prawn heads, garlic, ginger, star anise, dried shrimps, anchovies, peppercorns, light soy sauce, fish sauce and sugar. Cooled down and stored in boxes, then nicely stacked in the freezer for use when necessary).
600 ml water
2 stalks lemon grass (pressed and chopped)
1 pc thumb size galangal (peel and sliced)
10 pcs kaffir lime leaves
1 large onion (peeled and sliced)
5 cloves garlic (peeled and pressed)
2 to 3 chili padi or bird's eye chili (sliced)
1 red chili (sliced and deseed; do not deseed if you prefer very hot and spicy)
1 green chili (optional)(sliced and deseed; do not deseed if you prefer very hot and spicy)
6 tbsp fish sauce (or to taste)
1/2 cup lime juice (from about 2 to 3 Thai green limes)(or to taste)
1/2 tbsp Haochi all-in-one seasonings (or to taste)
2 tbsp Thai chili paste
1 tbsp sugar
a handful of coriander (chopped for garnishing)

(tsp = teaspoon; tbsp = tablespoon)

Method :

Lightly stir fry all aromatics ingredients (i.e. galangal, onions, lemon grass, garlic) in soup pot at medium heat.
Add water and frozen prawn heads stock into the pot. Allow frozen stock to be simmered and melted in the pot. Wait till boiled.
Add Knorr's Haochi all-in-one seasonings and fish sauce into soup.
Add sliced chillies and kaffir lime leaves into soup. Do note to tear the leaves, not cut. You would feel a distinctive difference in fragrance by tearing instead of cutting the leaves.
Toss mushrooms into soup pot.
Add Thai chili paste.
Stir and taste test to your satisfaction. By now, you should be able to achieve the tom yum taste less the sourness from the lime juice.
Cover lid and simmer for 10 minutes at medium heat.
After 10 minutes, turn to low heat. Open lid and slowly fold in prawns, squid, clams, tomatoes in sequence. Fold in each ingredient at 30 seconds interval.
Allow to boil in low heat for 2 to 3 minutes till seafood is cooked. Do not overcook seafood.
The prawns may emit foam whilst boiling. Skim the foam off the top.
Turn off heat.
Fold in lime juice.
Stir and taste test to your satisfaction. Some like it more sour, some like it more spicy, some like it more salty. You may adjust lime juice, chili, fish sauce and sugar in accordance to your preference.
Garnish with chopped coriander before serve.
Serve whilst hot.