Tom Yam Ghoong
Serves 2
750ml chicken stock
5 kaffir lime leaves (deveined and shredded)
1 cm piece of galangal, finely sliced
60ml fish sauce
1 stalk lemongrass, top and bottom removed, finely sliced
1 shallot, peeled and finely sliced
1 green and 1 red chilli, whole but sliced through lengthwise
10 mushrooms, halved
12 shelled prawns, deveined
1 tsp chilli paste
1 tsp sugar
1 tbsp lime juice
125ml evapourated milk
2 tbsp chopped corriander leaves
Place the stock in a sauepan, add the lime leaves, galangal, fishsauce, lemongrass, chopped shallot, chillies and mushrooms and simmer for 5 minutes to allow the flavours to infuse. Add the prawns, chilli paste, sugar, lime juice and evapourated milk and simmer for 5 minutes until the rawns are cooked through. Taste for balance of flavours and add a little more fishsauce, lime juice or sugar if needed. Add the coriander to serve.
1 comment:
Sounds fantastic. Wish I could get lime leaves here.
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