Thursday, March 31, 2011

Tom Yam Goong (spicy prawn soup with lemon grass)

Ingredients

A

8 medium /large prawns
2 pcs cuttlefish (optional)
150gm straw mushrooms

B

2 inch galangal (sliced)
3 kaffir lime leaves (daun limau purut)
3 stalks lemon grass (crushed)
5 green and red chillie padi
3 tblsp kaffir lime juice (any lime juice)
1/2 tblsp fish sauce
3 coriander roots

Chicken Stock - (boil and simmer for 1 hour)

2 nos chicken carcass
2 litre water
80gm onions, roughly chopped
1 stalk celery
1 tsp coriander seeds / ketumbar
1//2 tsp black peppercorns

Method:-

1  Bring stock to boil. Drain.
    Add galangal, kaffir lime leaves, coriander roots and lemon grass. Simmer for 15 mins.

2  Add the prawns, mushrooms and chillies and simmer for another 3 mins.

3  Add lime juice and fish sauce to taste. The soup should be spicy - sour n a little salty. Serve garnished with fresh coriander leaves.

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