Thai Prawn Soup with Lemongrass, 'Tom Yum Goong' Recipe
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Category: |
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Ingredients: |
Ingredients: 20 prawns (shrimp), medium size 45 cups chicken broth/soup stock 2 stalks fresh lemongrass, lightly pounded, cut into 1 inch long segments 4 table spoons fish sauce 1/3 cup sliced fresh galangal 1/2 cup straw mushroom or local fresh mushrooms, halved or whole 68 kaffir lime leaves, shredded 4 tablespoons lime juice 6 crushed fresh Thai chile peppers (or more to suit your taste) 2 tablespoons "prik pao" roasted chile in oil Fresh cilantro for garnish
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Directions: |
Directions:Wash the prawns and shell them without removing the tails. Bring chicken broth to a boil. Add lemongrass, galangal and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. Add prawns and fresh chile peppers. As soon as prawns turn pink (cooked through) serve garnished with cilantro. Note that a rather simple and effective way to make this dish is with a readymade tom yum paste or tom yum cubes. ImportFood.com has some options for you. We recommend you order our Instant Tom Yum Paste, imported from Thailand and a very good quality product. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 57 Thai chile peppers and onions, and serve garnished with cilantro. |
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