TOM YUM GOONG

• doses: 2
• tempo total: 40 minutes

Ingredientes

960 ml prawn stock (recipe below) or unsalted chicken stock

12 medium sized prawns, head-on, shell-on if making shrimp stock

2 stalks lemongrass, bottom half only, smashed until broken and cut in 2 inch pieces

6 kaffir lime leaves

8 slices galangal

2-5 Thai chilies, to taste, smashed until broken and cut in large pieces

720 ml oyster mushroom, tear large ones into bite-sized pieces

60 ml Thai Chilli Paste, (see note 2)

45 ml Fish Sauce

120 ml fresh lime juice

5 ml sugar

Chopped cilantro for garnish

Jasmine rice for serving

For The Prawn Stock

Prawn shells and heads from at least 12 prawns

15 ml neutral oil

1 L water

30 g chopped onion, optional

Instruções

INSTRUCTIONS

For The Prawn Stock

Place the prawn heads and shells into a stainless steel pot along with the oil and the onion, if using. Saute over medium high heat, pressing out any tomalley from the prawn heads with your spatula.

Once the bits that are stuck to the bottom of the pot start to brown and smell wonderfully like grilled prawn, deglaze with the water and scrape all the bits off the bottom of the pot. Bring to a simmer, then simmer for 5 minutes. Strain, making sure to get out any liquid from inside the prawn heads.

For the Tom Yum Soup

Add the prawn or chicken stock, lemongrass, galangal and chilies to the pot. Grab the lime leaves and twist them with your hands to bruise, then tear them into chunks and add to the pot. Bring to a simmer, and let it simmer for about 5 minutes.

When the soup is done simmering, add the oyster mushrooms and let them simmer for about 2 minutes.

Turn the heat up to bring the soup to a boil, then add the shrimp and stir them into the soup. When the soup starts to bubble again, turn off the heat and let the residual heat cook the prawns completely; another minute or so. (If you're using very large prawns, you may need to cook it longer).

Add the lime juice, fish sauce, chili paste, and sugar; stir to dissolve. Taste and adjust the seasoning to your liking. It should lead with sour, but have enough sweetness to balance.

Garnish with cilantro leaves and serve with jasmine rice.

Chopped cilantro for garnish, Jasmine rice for serving

Notas

1 Galangal, lemongrass and kaffir lime leaves are traditionally left in the soup as garnish, but they are very tough in large pieces and are not meant to be eaten. Make sure you let your guests know not to eat the herbs or remove them after they're done infusing, before adding the mushrooms.

2 Thai chili paste or nam prik pao is a dark red, oily paste that is sweet and savoury. Do not confuse this with tom yum paste, which is an instant soup paste and cannot be used in this recipe.