Made with Gochujang and Milk: Authentic Tom Yum Goong

Made with Gochujang and Milk: Authentic Tom Yum Goong

You can make a full-bodied authentic tom yung goong in 15 minutes without using commercial paste or Thai herbs, but with what's available at your home. This tastes really good even without lemongrass.

Ingredients: 2 people

400 ml
A: Sliced ginger
8 slices
A: Straw mushrooms, etc.
60 g
A: Red onion
A: Cherry tomatoes (or other tomatoes)
100 ml
B: Gochujang
1 tablespoon
B: Fish sauce
2 tablespoons
C: Sugar
1/2 teaspoon
C: Chicken soup stock granules
1 teaspoon
C: Lemon juice (or bottled lemon juice)
2 tablespoons


1. Remove the veins from the prawns with heads. Cut the tomatoes and straw mushrooms in half, cut the onions into large wedges, and slice the ginger.
2. Combine B, and mix together. Add milk to a mug, microwave at 600W for 1 minute, and keep it in the microwave so it doesn't cool.
3. Add A, B, and C to a pot of boiled hot water, bring to a boil, add in the prawns, and cook through.
4. Add hot milk once the prawns have cooked through, and turn off the heat immediately after bringing to a boil. Decorate with cilantro and red chili pepper if available. It's also good with just thinly sliced Japanese leeks.
5. If you add a drop of chili oil when eating, then the red oil will float to the top, and make it even closer to Thai tom yum goong.
6. I've also posted a rich tom yum goong ramen made using Sapporo Ichiban ramen. Recipe ID: 2233757.

Story Behind this Recipe

I used ingredients using in Thai cooking that were close on-hand to season.
Replacements as follows: lemongrass + kaffir lime leaves + galangal (Thai ginger) = ginger. Evaporated milk = hot milk. Chili oil = gochujang.
It's simple and delicious, and uses ginger, so it will make even those who dislike Thai herbs happy.