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Monday, December 31, 2012,4:39 AM by
D.Sumithra

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TOM YUM KOONG

Serves :
2

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Koong stock: Wash prawn heads and shells. Put all ingredients in a pot and bring to boil. Simmer for about 20 - 30 minutes, then skim and strain the stock.
  • Roast chilli paste in a pan, add stock, makroot leaves, mushrooms, lemon grass, birds eye chilli and cut red chilli.
  • Now add the prawns, cherry tomatoes, nam pla sauce and lime juice. Adjust seasoning. Serve hot garnished with coriander.

INGREDIENTS

  • 6 - 8 Medium prawns
  • 500 ml Koong stock
  • 2 teaspoons Lime juice
  • 2 tablespoons Nam pla sauce  
  • 45 grams Fresh mushrooms
  • 6 Makroot leaves
  • 1 teaspoon Roasted chilli paste
  • 2 sprigs Coriander leaves, chopped
  • 50 grams Cherry tomatoes
  • 12 stalks Lemon grass
  • 10 Birds eye chilli, chopped
  • 2 teaspoons Red chillies, chopped

For Koong Stock

  • 500 grams Prawn heads
  • 10 Kaffir lime leaves
  • 12 Birds eye chili, chopped
  • 4 Lemon grass stalk
  • 75 grams Coriander roots
  • 1 litre Water

6 comments for “Tom Yum Koong”

  • Posted Monday, February 13, 2023 at 4:04:21 PM

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