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Tom Yam Goong
| Preparation time: 3 minutes Cooking time: 10 minutes Serves 2 people Ingredients: • 1 red shallot, cut into wedges • Ground root from one stalk of coriander • 1 lemongrass stalk, cut into short lengths • 4 slices of galangal • 60 grams of straw mushrooms • ½ tablespoon of chili paste • 1 tomato, cut into wedges • 1 tablespoon of fish sauce • ½ tablespoon of sugar • ¼ tablespoon of salt • 4 river prawns • 4 kaffir lime leaves • 2 chilies, cut in half • 400 millilitres of chicken stock • 2 tablespoons of lime juice Directions 1. Heat up the chicken stock in a saucepan. 2. Add the shallots, coriander roots, galangal and lemongrass, and simmer for two minutes. 3. Add the straw mushrooms and tomato pieces, and simmer for another two minutes. 4. Season with the fish sauce, salt, sugar and chili paste. 5. Add the prawns and boil until they are cooked. 6. Add the kaffir lime leaves and chilies. 7. Season with the lime juice and serve immediately. Tips from the chef • Use river prawns for a more intense shrimp taste. • For more flavor, crush the galangal and lemongrass before adding them to the soup. • Use fresh ingredients, and add them to the soup in the right order. The lime juice should be added right at the end |
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