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Tom Yum Goong
( Spicy Prawn Soup )
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- 750 ml. (3 cups) Chicken Stock.
- 15 Medium size Shrimps
- 2 Lemongrass Stalks, trimmed to 2.5 cm (1 inch) lenghts
- 8 Kaffir lime leaves, sliced
- 60 g. (2 oz.) Galangal, cut into about 20 large slices
- 6-10 Bird's - eye chilles
- 4 Tablespoons Thai fish sauce
- 4 Tablespoons lime juice
- 150 g. (2 cups) Whole botton mushrooms
- 1 Tablespoon roasted chilli paste (can find in almost supermarket)
- 5 Spring onions, green topsonly, sliced into 2.5 cm (1 inch), lenghts
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- Make the soup, boil chicken in pot 1 to 2 minutes then add lemongrass, chillies, galangal and kaffir lime leaves.
- Stirr occasionally add fish sauce, shrimps and mushrooms. Cook until shrimps are pink.
- Add onions, lime juice and roasted chilli paste, lower the heat cook for 3 minuted. Can add more fish sauce and lime juice as you want.
- Serve in bowl, may be topping by trimmed coriander.
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