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PrintTOM YUM KUNG
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- In a soup pot, pour in water or stock and bring to the boil over medium heat.
- Add galangal, lemongrass, kaffir lime leaves and pickled garlic.
- When it boils again, add straw mushrooms and cook until just done.
- Season with roasted chili paste. Light soy sauce, salt, sugar and lime juice. Stir to combine.
- The taste should be sour and salty. Add vegetarian prawns and cook for further 3 minutes until they are done.
- Add coconut milk and cook until boiling. Add hot chilies and coriander, turn off the heat.
- Dip out into a serving bowl, garnish with kaffir lime leaves, coriander leaves, lemongrass and hot chilies.
- Serve hot.
INGREDIENTS
- 500 ml water or noodle stock
- 10 slices young galangal
- 4 stems lemongrass, diagonally sliced
- 5 kaffir lime leaves, torn
- 2 bulb pickled garlics, bruised
- 15 straw mushrooms, halved
- 2 tablespoons vegetarian roasted chili paste.
- 5 tablespoons light soy sauce
- 1 teaspoon sea salt
- 2 teaspoons sugar
- 5 tablespoons lime juice
- 8 vegetarian prawns
- 300 ml coconut milk
- 10 hot chilies, pounded
- 4 coriander plants, cut into ½" slices
- Kaffir lime leaves, coriander leaves, diagonally sliced
- Lemongrass and hot chilies for garnish
8 comments for “Tom Yum Kung”
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