Tom Yum Goong
Spicy Prawns Soup with Chili Paste
Ingredients (One serving):
3 peeled Thai prawns
300 grams chicken or vegetable stock
100 grams straw mushroom
100 grams lightly crushed lemongrass chopped into one inch pieces
2 grams coriander roots
2 tbsp fish sauce
2 tbsp lime juce
3 leaves kaffir lime, shredded
1-2 lightly crushed bird’s eye chilies
5 leaves coriander
1 tbsp chili paste
100 grams evaporated milk
Vitamin A, B1, B2, C, E, K, Folate, Calcium, Iron, Phosphorus, Zinc
Preparation: 20 mins
Cooking: 20 mins
Total: 40 mins
Spicy Level: 2
Boil the stock and add lemongrass and coriander roots. Continue boiling for a few minutes.
Sieve out the ingredients. Bring the stock back to a boil and add straw mushrooms.
Add prawns and wait until it returns to a full boil, then add fish sauce and kaffir lime leaves.
Add lime juice and chilies. Serve Tom Yum Goonq in a bowl. Garnish with coriander leaves (mix with chili paste and evaporated milk as an alternative of Tom Yum Num Khan).
Fish sauce becomes aromatic only when it is added to the boiling soup.
Lime juice becomes aromatic only when it is added after the soup is removed from heat.