TOM YUM GOONG
TOM YUM GOONG
Tom Yum Goong
Serve: 2
Ingredients:
160 gram Raw king prawns – clean and shelled
70 gram Chestnut mushrooms – sliced
10 gram Galangal – sliced
5 leaves Kaffir lime leaf
1 stalk Lemongrass – sliced
1 Red Birds eye chili – sliced
5 gram Coriander leaves (optional)
1 tablespoon Vegetable oil
1/2 tablespoon Panang curry paste
2 tablespoon Lemon juice
2 teaspoon Fish sauce
1.5 teaspoon Sugar
650 milliliter Water
Method
-Gently fry the Panang paste in the oil for approx 2-3 minutes, set aside.
-Put the lemongrass, kaffir lime leaves, galangal, chilli, and water in a saucepan. Bring it to a boil.
-Add the mushrooms and gentlly boil until it’s cooked (approx 10 minutes).
-In goes the fish sauce, sugar and prawns. Simmer until the prawns are cooked.
-Put in the lemon juice and the fried Panang paste. Then gently fold.
-Transfer into a serving bowl. Garnish with the coriander and serve immediately.
Tip:
– Tom Yum AKA Hot Spicy and Sour soup. It is an aromatic, fresh and bold flavor. The original recipe uses Nam-Prik-Pao or Thai chilli jam, but I use Panang paste as it is much easier to find in supermarkets.
-There is a very similar dish which is a Tom Kha Hed AKA Mushroom in Coconut Soup. It has a much milder and creamier taste. Perfect for a beginner who would like to give Thai food a go.
