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Tom yum goong (hot sour prawn soup)
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| Artist: |
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| Categories: |
Asian, Ethnic, Seafood, Soups & Stews, Thai |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Medium-sized raw prawns | | | -with heads attached | | 1
| tbsp | Oil | | 8
| cup | Water | | 1
| tsp | Salt | | 2
| | Stems fresh lemon grass | | | -thinly sliced, or 4 strips | | | -thinly peeled lemon rind | | 4
| | Fresh, frozen, or dried | | | -kaffir lime leaves | | 4
| slice | Galangal, fresh or frozen | | 2
| | Or 3 fresh chillies | | 2
| tsp | Chopped garlic | | 1
| tbsp | To 2 tb fish sauce | | 3
| tbsp | Lime juice | | 1
| | Fresh red chilli, seeded and | | | -sliced | | 2
| tbsp | Chopped coriander leaves | | 4
| | Spring onions with green | | | -tops, chopped |
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Procedures:
| 1 | Shell and devein the prawns, save the heads and shells and dry them on kitchen paper. | | 2 | Heat the oil in a saucepan and fry the heads and shells until they turn red. | | 3 | Add the water, salt, lemon grass, lime leaves, galangal, chillies and garlic. | | 4 | Bring to the boil, cover and simmer for 20 minutes. | | 5 | Strain the stock. | | 6 | Return to the saucepan and add the prawns, then simmer for 3 to 4 minutes or until the prawns are cooked. | | 7 | Add the fish sauce and lime juice to taste, and remove from the heat at once. | | 8 | Serve in a tureen or in soup plates, sprinkled with the sliced chilli, and the chopped coriander leaves and spring onions. |
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