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This is a classic Thai seafood soup
- Tom Yam Goong and is probably the most well known soup from
Thailand.
Ingredients
- Big size Prawns - 450 grams
- Chicken (boneless and cut into
small strips) - 150 grams
- Chicken stock or water - 1
litre/ 1-3/4 pints
- Lemon grass- - 3 stalks
- Kaffir lime leaves (torn) - 10
pieces
- Straw mushroom in can
(drained) - 225 grams/ 8 oz
- Fish sauce - 45 ml/ 3
tablespoons
- Lime juice - 50ml/ 2 fl oz
- Chopped spring onions - 30 ml/
2 tablespoons
- coriander leaves (chopped) -
few stalks
- red chili - (seeded and
chopped) - 4 pieces
- spring onions (finely chopped)
- 3 stalks
Method
- Add chicken stock into a large
saucepan and to bring to boil.
- Bruise the lemon grass with
the blunt edge of the chopping knife and add to the stock
together with half of the lime leaves.
- Simmer for 5-6 minutes until
the stock change color and fragrant.
- Add chicken, prawns, mushrooms
and simmer for 3 minutes until chicken and prawns are cooked.
- Stir in the fish sauce, lime
juice, spring onions coriander, red chili and the rest of the
lime leaves.
- Taste to adjust the seasoning.
It should be sour salty , spicy and hot.
- Serves 4-5
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