Thai cuisine: Tom Yum Kung

Tom yum kung - hot soup with shrimps, Thailand.

Image via Wikipedia

Finally on holidays, back in Thailand. Sport, Thai cuisine, yoga and meditation are on the menu. I found a wonderful book that holds a great variety of Thai recipes. The recipes are well explained, step-by-step. It’s called popular Thai cuisine from SD books, the step-by-step cooking series. Here are a few recipes to take you on a culinary voyage and bring Thailand to your table.

 

Hot and sour prawn soup (Tom yum kung) 4p

Which is an amazing flavor explosion, with prawns !

What you need:

6 giant fresh water prawns, about 100 grams each
200 grams straw mushroom, halved
5-6 hot chilies, lightly crushed
5 sliced mature galangal
2 stems lemon grass, cut diagonally
2-3 kaffir lime leaves, torn
2 coriander plants, cut into short length
3 tbsp fish sauce
¼ cup lime juice
3 cups chicken stock

  • Wash, shell and de-vein the prawns, remove the heads but keep the tails intact.
  • Bring a pot of chicken stock to boil. Add lemon grass, galangal and cook for a few minutes until fragrant. Then add the prawns; follow with mushrooms and boil until cooked through (about 5 minutes).
  • Season with lime juice, chilies and fish sauce. Sprinkle kaffir lime leaves and coriander, turn off the heat. Transfer to a serving bowl and serve piping hot.

Step-by-step

  1. Wash, shell and de-vein the prawns. Remove the heads, but keep the tails intact.
  2. Cut the lemongrass diagonally into slices.
  3. Bring a pot of chicken stock to boil, add the lemon grass and boil until fragrant. Add the prawns.
  4. Add kaffir lime leaves and coriander into seasoned soup.

Enjoy your meal!

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One Comment on “Thai cuisine: Tom Yum Kung

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