Traditional Tom Yum Goong
|Prawns||1⁄2 Kilogram (Or 200G If Peeled)|
|For som tam|
|Kaffir lime leaves||4|
|Thai chillies||6 (Pik Ki Nu)|
|Coriander sprig||3 (Including Roots If You Can)|
|Lime||1 (More If You Like Sour)|
|Fish sauce||1 Tablespoon|
|Chilli paste with soya bean oil||2 Tablespoon|
|Chicken stock cube||2 (Or Powder Equivalent)|
|Water||3 Cup (48 tbs)|
1. De-shell and wash the prawns. You don't need heads and tails for this recipe.
2. Bash and cut lemon grass and tear Kaffir lime leaves
3. Slice Galangal (penny thickness) If it's a tender young Galangal you can leave the skin on.
4. Crush the shallots and chili
5. Chop tomatoes and slice mushrooms
6. Wash and cut spring onions & coriander
7. Bring water to boil over high heat in a medium pan, add the lemon grass, galangal, kaffir lime leaf, fish sauce, chicken (not fish) stock cubes & salt
8. Bring to the boil and cook for about 2 minutes, then add the shallots, chilies, tomatoes & mushrooms
9. Wait until it boils again before adding the prawns
10. Simmer for 2-3 minutes or until the shallots soften slightly before adding spring onions, coriander & chili paste with soya bean oil stir briefly to mix in thoroughly & remove from heat.
11. Serve into a large bowl & add lime juice to taste. Eat with jasmine rice and a nice cold beer (recommended)
12. A great recipe to compliment this Tom Yum Goong recipe is our Chicken Fried Rice Recipe which is non spicy so it will compliment the soup beautifully and make a more substantial meal of it.