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
Health:
Vitamin A, B1, B2, C, E, K, Folate, Calcium, Iron, Phosphorus, Zinc
Preparation: 20 mins
Cooking: 20 mins
Total: 40 mins
Spicy Level: 2
Directions:
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Boil the stock and add lemongrass and coriander roots. Continue boiling for a few minutes.
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Sieve out the ingredients. Bring the stock back to a boil and add straw mushrooms.
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Add prawns and wait until it returns to a full boil, then add fish sauce and kaffir lime leaves.
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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).
Tips:
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Fish sauce becomes aromatic only when it is added to the boiling soup.
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Lime juice becomes aromatic only when it is added after the soup is removed from heat.
