Tom yum goong-Thai sour and spicy prawn soup
Strange tales ktchen
Tom Yum Goong-Thai sour and spicy prawn soup
Tom yum is a classic spicy & sour Thai soup, it can be made with any type of prawn, seafood or chicken. Put as much chilli paste in as you can handle, it is traditionally served spicy but if you don’t like it too spicy just reduce the amount. The kaffir lime leaf, galangal and lemongrass is eaten as it’s very tough but it is traditionally still served. If you don’t want to serve these ingredients just strain the stock before you add the mushrooms.
6 river prawns (can you any prawns)
1 lemongrass
4 fresh small chilli
8 kaffir lime leaf (no stem)
8 slices of galangal
15 cherry tomato halved
Mushroom
Thai chilli paste
5 tbsp lime juice
4 tbsp fish sauce
Bunch long coriander
Method
1. Remove the head and sell of the prawn, devein and cut in half length ways.
2. Sauté the prawn heads and shell for 5 minutes on medium heat, add 3 liters of water, bring to the boil, turn down to a simmer and cook 20 minutes, strain the stock keep prawn heads for garnish.
3. Cut the lemongrass into 4 and smash with the back of a knife.
4. Add into the prawn stock 2-3 tbsp chilli paste, lemongrass, galangal and ½ liter water, bring to the boil, and simmer 10/15 minutes.
5. Taste, add more chilli paste if required.
6. Add mushrooms 1 tbsp sugar and fish sauce cook 1 minute, add lime juice and prawns turn the heat off, wait 2 minutes, add cherry tomatoes and chopped coriander, serve.
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