Tom Yum Hot Dogs

Tom yum is a very delicious hot and sour flavour with citrus notes, and there is an increased popularity for tom yum flavoured snacks and foods. If you like hot-dogs and you like Thai food, this is the going to be the best hot-dog you’ll ever have! The frankfurters, which are naturally salty, absorb just the right amount of flavour to balance out the chilli heat and lemongrass herb flavour, and we love the hint of fresh galangal which is a bit like mustard.

Tom Yum Hot Dogs
Recipe type: Hot Dogs
Serves: 6
  • 2 stalks fresh lemongrass, bruised to release flavour, cut into 10cm pieces
  • 2 tablespoons fish sauce
  • 5 - 6 slices (5mm thick) fresh galangal
  • 6 - 8 kaffir lime leaves, shredded
  • 6-8 fresh Thai chilli peppers, sliced lengthwise to release flavour
  • 1 tablespoon prik pao
  • 6 frankfurters (hot-dogs)
  • 6 hot-dog rolls
  • Thai Sweet Chilli Ketchup
  • fresh Thai basil
  • pickled ginger, for garnish
  • fresh mushrooms, optional
  1. In a saucepan or skillet heat 2 cups water then add the fresh lemongrass, fish sauce, galangal, lime leaves, chilli peppers and prik pao. Bring to a slow boil and let simmer for a few minutes.
  2. Score frankfurters with a knife by cutting several lines just a few millimetres deep down the sides, this will allow them to soak up the flavours. Add one or more frankfurters to the heated liquid and cook at a low heat for 4 minutes. Add sliced fresh mushrooms to the saucepan and cook a further 1 minute. The mushrooms will soak up the flavour but don't leave them in too long.
  3. Spread some fresh Thai basil on a hot-dog bun, add cooked hot-dog and mushrooms. Pour Thai ketchup on the hot-dog and serve with a few pieces of pickled ginger on the side.
Be sure to serve with Thai Ketchup as it really adds the flavour to the hot-dog. The mushrooms are optional but we really like them and they add that little bit extra.
If you are using this mixture for bulk cooking you can use the cooking liquid over and over again by just adding water to compensate for evaporation.
Nutrition Information
Calories: 639 Fat: 12g Saturated fat: 3g Unsaturated fat: 7g Carbohydrates: 116g Sugar: 22g Sodium: 3671mg Fiber: 13g Protein: 26g

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.