Friday, November 9, 2012

Tom Yum Goong (Hot and sour prawn soup)

One of the highlights of the Thai cooking class was making this soup and seeing just how spicy each chef would make their version. We learned how to make two versions of this soup, one of which was a creamy version which uses a few additional ingredients to give it a creamy, cooler taste.

The way to increase the heat in this soup is to add one chili at a time. For those who just like spicy food (and I'll put the clarifier here of 'white people spicy') then just one chili pepper is plenty to give it a nice kick. However, if you like spicier foods, you can add additional chili peppers to increase the heat. I made mine with 2, but I think I could have brought it up to 3. Two of our chefs opted to go the three-chili route and their soup was right up my spice level alley. You be the judge on what kind of heat you want to bring.

Tom Yum Goong (serves 2)


Ingredients for making prawn stock

  • 7 oz raw prawns
  • 4 cups of water or vegetable stock (cabbage, carrot, and coriander)

Directions for making prawn stock

Remove the prawn heads. Peel the prawns' shells, leaving the tails intact. Using a sharp knife, slit each prawn down the back and devein. Keep heads and shells, set the prawns aside.

Make stock by putting the heads and the shells of the prawns in boiling water with vegetable stock and braing back to boil for 5-10 minutes until they are deep orange.

Ingredients for making soup

  • 1 TB of Galangal or Thai ginger (skin removed/cut into thick slices)
  • 2 kaffir lime leaves (rip off stem and torn into pieces)
  • 2 stalks of lemongrass, sliced into 1 inch long
  • 2 cloves of garlic, finely chopped
  • 2 shallots, peeled and sliced
  • 1 lime, cut into 3 wedges
  • 1 1/2 oz mushrooms
  • 1 tomato, cut into 8 pieces
  • 1-5 small green chillies, finely chopped (depending on how spicy you want it)
  • 2 TB fish sauce

Directions for making soup

Remove the prawn peelings and bring the stock back to a boil.

Add all vegetables into the pot, except the lime, then boil them for 2 minutes and follow with the prawns and fish sauce.

Cook for 10-20 seconds until the prawns are completely cooked through then turn the heat off and add lime juice.

Stir well and serve, can sprinkle with coriander for garnish.

****To make a creamy version, add 2 tsp of Tom Yum paste or Thai chili paste and half a cup of coconut cream or plain condensed milk.

 

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