| This recipe is liked by 0 person(s). |
Thai Tom Yum Goong
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Tom Yum Goong (Thai Hot and Sour Soup with Prawns) Recipe adapted from Cracking the Coconut: Classic Thai Home Cooking, Chez Pim, and Dancing Shrimp: Favorite Thai Recipes for Seafood Ingredients | |
| 1 lb | white prawns, heads still attached |
| 6 cups | water |
| 8 kaffir lime leaves, divided; 'bruised' with a mortar and pestle, or your hands 4 stalks lemongrass, divided; outer leaves discarded, and cut into 1-inch pieces (cut on a diagonal to expose as much inner area as possible) | |
| 3-4 slices | galangal, (white ginger) |
| 2 cups | sliced button mushrooms |
| Juice from 3 medium | limes |
| 1/4 cup | fish sauce |
Nam Prik Pao to taste, recipe here, I added about 1 tbsp
Chopped cilantro for garnish
First prepare the prawns by rinsing them. To remove the heads from the body, I would suggest holding the head with the fingers of your right hand and the body in your left; twist the head from the body with your right hand moving away from you and your left hand moving towards you. Then, squeeze the red fat from the head into a small bowl (keep the fat), and reserve the head. Remove the shells from the body of the prawns, leaving the tails attached if you like. Reserve the shells as well, then devein the shrimp and set it aside.
Next make the stock. In a large pot, combine the water, 4 kaffir lime leaves, 2 stalks worth of cut lemongrass, galangal, and reserved prawn heads and shells. Bring to a boil, then simmer for 5-10 minutes. Strain soup through a fine mesh sieve or colander, and return stock to the pot.
To prepare the soup, bring the stock back to a boil, then add the rest of the lime leaves, lemongrass, reserved red fat, and mushrooms. Simmer for a few minutes to soften the mushrooms, then add the prawns and cook for just a few minutes more. (If you overcook the prawns they will become tough and rubbery.) Remove the soup from the heat, add the lime juice, fish sauce, and Nam Prik Pao to taste. Serve immediately, topped with cilantro for garnish.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe