Tom yam goong  

Tuesday, January 13, 2009


1 L(1% pt) fish stock
1 lemongrass stalk, sliced into rings
4 slices of galangal
4 kaffir lime leaves, torn
1 1/2 tablespoons Roasted Chilli paste
4 hot chillies, tor to taste
8 straw or botton mushrooms, quartered
8 raw king prawns, shelled and deveined
4 tablespoons fresh lime juice
4 1/2 tablespoons fish sauce
1 tablespoons chopped coriander
1 tablespoon finely sliced spring onion
8 coriander leaves, to garnish


Bring the stock to the boil in a large pan or stockpot, add the lemongrass, galangal, kaffir lime leaves and roasted chilli paste and simmer for about 20 minutes.

Increase the heat and bring to the boil, add the chilli and mushrooms and bring back to the boil. Add the king prawns, cook for 2 minutes then add lime juice, fish sauce, chopped coriander and spring onion. Stir together briefly and serve garnished with coriander leaves.

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