Sunday, June 3, 2007

Lemon Grass Prawn Soup (Tom Yam)

16 large prawns, peeled and deveined
1 tbsp cooked chilli paste
1 tbsp fresh lime juice
2 tbsp fish sauce
2 stalks lemon grass, cut into slices
4 kaffir lime leaves
2-3 cili padi, chopped
6 fresh shiitake or button mushrooms, sliced
8 young corns, sliced
1 tomato, cut into 8 wedges
4 cups fresh chicken stock
5cm knob of galangal, sliced

  1. Bring chicken stock to boil
  2. Add lemon grass, kaffir lime leaves, galangal and boil for 1 minute
  3. Put in mushrooms, corn, fish sauce, chilli paste, lime juice, cili padi and boil for 3 minutes
  4. Add prawns and tomato and boil for 1 minute or until prawns are just cooked
  5. Serve

My review:

I found this recipe in the NST many years ago. I always use this recipe to make a tomyam dish. Instead of too many prawns, I reduce the amount and add some chicken slices. I also put some cauliflower and carrot to add to the colour of the soup. A very delicious tomyam recipe by only using natural flavour! No tomyam paste used!

No comments: