Tom Yum Goong
|Fish bones||1 Kilogram|
|Cold water||3 Liter (12 Cups)|
|Peanut oil||1 Tablespoon|
|Brown onions||300 Gram, finely chopped (2 Medium)|
|Trimmed celery sticks||150 Gram, chopped finely (2 Sticks)|
|Lemon grass stick||2 , finely chopped|
|Kaffir lime leaves||5 , chopped coarsely|
|Red thai chilies||4 , sliced thinly|
|Grated fresh ginger||2 Tablespoon|
|Grated galangal||1 Tablespoon|
|Fish sauce||2 Teaspoon|
|Uncooked prawns||1 Kilogram (24 Large)|
|Bean sprouts||80 Gram (1 Cup)|
|Green onions||2 , thinly sliced|
|Coriander||1⁄2 Cup (8 tbs) (Loosely Packed To Measure)|
|Loosely packed fresh mint leaves||1⁄4 Cup (4 tbs)|
Combine bones and the water in large pan, bring to the boil, covered; simmer, uncovered, 20 minutes.
Strain fish stock over large bowl; discard bones.
Heat the oil in large pan; cook brown onion, stirring, until soft.
Add celery, lemon grass, lime leaves, chilli, ginger, galangal and sauce; cook, stirring, about 5 minutes or until mixture is fragrant and celery tender.
Add reserved fish stock; bring to the boil, simmer, covered, 1 1/2 hours.
Strain stock mixture through muslin cloth over large bowl; discard solids.
Meanwhile, shell and devein prawns, leaving tails intact.
Return stock to clean large pan.
Bring to the boil, covered; simmer, uncovered, 20 minutes.
Add prawns; cook, uncovered, about 5 minutes or until prawns are just changed in colour.
Just before serving, stir in sprouts, green onion, coriander and mint.