Duan's Thai Food Web Site - Yummy Yummy!!
RECIPE OF THE DAY
| TOM YAM GOONG - HOT AND SPICEY PRAWN SOUP |
| SERVINGS :- 3 or 4 PEOPLE |
| INGREDIENTS | ||
| ITEM | QUANTITY | PICTURE |
| TOM YAM PASTE | 1 SASHET OR 1 HEAPED DESERTSPOON |   |
| BUTTON MUSHROOMS | 10 OR 12 | |
| TIGER PRAWNS | 10-12 | |
| FISH SAUCE | 1 OR 2 TABLESPOONS |  |
| GALANGAL ROOT OR DRIED GALANGAL ROOT | 2 OR 3 SLICES |   |
| CHICKEN STOCK CUBE | 1 | |
| CORRIANDER | 1 DESERTSPOON | |
| LIME LEAVES OR DRIED LIME LEAVES | 3 OR 4 |   |
| DRIED THAI RED CHILLIES | 2 OR 3 |  |
| SUGAR | 1 TEASPOON | |
| LEMON | 1 | |
| LEMON GRASS OR DRIED LEMON GRASS | 1 STALK 6 OR 7 PIECES |   |
| TOMATO | 1 | |
| COOKING OIL | 1/2 TEASPOON | |
| SPRING ONION | 2 |
| METHOD |
| Put the cooking oil into the wok over a medium heat Add the dried chiliies and fry for 1 or 2 minutes, remove the chillies from the oil and drain on some kitchen paper Put about 1 litre (2 pints) water in a saucepan to boil While you are waiting:- Peel the prawns leaving the last segment and tail on, with a sharp knife remove the vein which runs along the back just under the shell Wash all the vegitables Cut the tip off the mushroom stalks Quarter the tomato No need to peel the galangal, just cut off any black bits, cut off 2 or 3 thin slices Crush the lemongrass using the flat of a large kitchen knife and cut into pieces about 12mm (1/2") long Cut off the tip off the spring onions and the last 12mm (1/2") of the leaves then cut into pieces about 25mm (1") long Cut the corriander 2 or 3 times to roughly chop Cut the limeleaves 3 or 4 times When the water is boiling add the stock cube, tomato, lime leaves and mushrooms Add the lemon grass and galangal Add the contents of the Tom Yam sashet or 1 heaped tablespoon if using a jar Add the prawns Continue to boil for about 2 minutes until the prawns are cooked Add the sugar and fish sauce Remove from the heat Add the spring onions Add the juice from 1/2 lemon Taste:- If not sharp enough add some more lemon juice If too spicey add some more fish sauce and a little more sugar Add the dried chilli and corriander to garnish Tip:- Soften the sashet of Tom Yam in some warm water for a few minutes before opening You can keep the remaining galangal in the freezer or you can slice it very thin and leave it to dry on a sunny window sill Try the same soup using fish (Tom Yam Blaa) or chicken (Tom Yam Gai) |
| VISIT ME AGAIN TOMORROW FOR ANOTHER RECIPE |