Tom Yam Goong
Recipe source : Adapted from Phuket.com ~ Chef Anut Koonmark
We have been ordering this Tom Yam Goong whenever we ate out at Thai restaurants. We all love to have this spicy soup yet I have never taken the trouble to find out how to cook this famous Thai soup until today. Come to think of it, it was actually so easy to cook. Now I just wonder why I have never attempted to make this at home much earlier!
I guess I have to change my perception and be more adventurous to try cooking more foods from distant lands!
2 shallots, cut into wedges
1 stalk coriander
3 stalks lemongrass, use white parts only, bruise it
1 stalk ginger torch flower or bunga kantan in Malay
4 slices galangal
1 can straw mushrooms, cut into halves
1 1/2 tbsp chilli paste
1 tomato, cut into wedges
2 1/2 tbsp fish sauce
1 tbsp sugar
1/2 tsp salt
300g medium-sized prawns,
4 kaffir lime leaves
3 chilli padi, cut lengthwise into halves
1.5 litres chicken stock
2 tbsp lime juice
Top left : limes.
Below limes : red chilli padi. Below chilli padi : galangal.
Far left : kaffir lime leaves
Centre : stalks of lemongrass.
Right : ginger torch flower or bunga kantan
Far right : coriander
1. Heat up chicken stock in a pot.
2. Add shallots, coriander, galangal, ginger torch flower and lemongrass and simmer for 10 minutes.
3. Add straw mushrooms and tomato pieces and simmer for 2 minutes.
4. Season with fish sauce, salt, sugar and chilli paste.
5. Add prawns and boil until they are cooked.
6. Add kaffir lime leaves and chilli padi.
7. Season with lime juice and serve immediately.
I am submitting this post to Asian Food Fest (Thailand) - November Month
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