Comments on: Thai Monday: Lemongrass Beef and Tom Yum Goong

By: kittie

kittie — Tue, 02 Sep 2008 10:16:06 +0000

I love tom yum – but for some reason have never made it from scratch (there’s always a jar of paste in the fridge) I hadn’t realised how simple it was before – thanks!

By: Mrs Ergül

Mrs Ergül — Tue, 02 Sep 2008 03:36:06 +0000

Thanks for sharing the recipe! I will be trying it soon!

By: Stephen

Stephen — Tue, 26 Aug 2008 20:34:43 +0000

Hmm this recipe didn’t specify nam prik pao, but we were planning to make it (never did though) from another recipe a couple of months ago which did specify it. I got as far as buying loads of dried chillis to make the nam prik pao and never using them.

Freezing galangal pre-sliced sounds like a good idea!

By: Lizzie

Lizzie — Tue, 26 Aug 2008 19:59:44 +0000

Hi Stephen

Pretty similar, my Thai book tells me to simmer the lemongrass with a few slices of galangal (I keep it in my freezer ready sliced) in the stock for 20 mins with any prawn heads and shells you have, then strain and the rest goes in for a 4 min simmer, finished with a blob of nam prik pao for those proper chilli heads!

By: Stephen

Stephen — Tue, 26 Aug 2008 17:26:57 +0000

Recipe added to main post Mrs Ergul – hope you enjoy it.

Lizzie – how does this compare to your recipe?

By: Stephen

Stephen — Tue, 26 Aug 2008 10:23:13 +0000

Lizzie, I love tom yum goong too, but haven’t had it for ages, so it was really good to have it last night. Good idea to have everything you need ready to have it at any time.

Tom yum goong was the first Thai food I ever had. I wasn’t used to chilli at the time and it was my first course, which meant it was mostly a “what am I supposed to taste other than pain?” experience and I couldn’t taste anything for the rest of the evening!

Pity the picture didn’t turn out a bit better though.

By: Lizzie

Lizzie — Tue, 26 Aug 2008 09:37:01 +0000

I love tom yum goong, especially if I’m feeling under the weather. Most of it’s ingredients reside in my freezer, so I can have it anytime.

By: Mrs Ergül

Mrs Ergül — Tue, 26 Aug 2008 08:36:26 +0000

Tom Yum Goong is my all-time favourite and I can have it anytime and everytime! Can you share your recipe with me please? Thanks!

By: Kerri

Kerri — Mon, 25 Aug 2008 18:56:16 +0000

I think Thai recipes can sometimes be a bit daunting, aside from the lengthy (and sometimes difficult to acquire ingredients) they often need a fair amount of preperation. Both these dishes were very simple though so I’d recommend them as a good starting point if you want to experiment.

By: Sylvie

Sylvie — Mon, 25 Aug 2008 17:51:10 +0000

All those Thai dishes you are making are so inspiring. I love Thai, but apart from Thai Green Curry, I never really cook them myself.