Page 19 - 2022 Passport on a Plate Guide Book

Tom Yum

Goong

H O T A N D S O U R S O U P

Ingredients
300 grams Straw Mushroom
8 Big Shrimp
2 Cups Drinking Water Stock
1 Stalk Lemongrass
4 Slices Galangal
3 Kaffir Lime Leaves
2 Bird Eye Chili Jinda Chili for a Substitute Cut off the root from your cilantro and crush, and peel
1 Crushed Shallot and crush the shallot and add these to the stock too.
2 Whole Cilantro including root Simmer for a good ten minutes.
4 tbsp Coconut Milk Evaporated Milk for a Substitute
3 tbsp Fish Sauce Preparing the Rest of the Tom Yum Ingredients
2 Limes If you have young lemongrass and galangal then you
2 tbsp Chili Paste – Nam Prik Pao can eat it. If you wish to eat these healthy ingredients
1 tsp Palm Sugar An potion then slice thinly as they are not too woody if they are
Chopped Spring Onion young.
Chopped Coriander Leaves If you prefer not to eat them or they are older then slice
more thickly so they are easily visible and so not likely
Instructions to end up your mouth by mistake.
Making the Soup Stock The kaffir lime leaf is another ingredient that can be
It's really easy and best to make the stock from the eaten or not depending on your taste. If you want to eat
ingredients you will use. So devein the shrimp first and it then julienne the leaves finely after removing the
remove the outer shell which you will use for making center stem and leaf-spine.
stock (see post for easy tips on deveining and shell If you prefer not to eat the kaffir leaf then remove the
removal). I like to leave the tails on as you can grab spine and tear each leaf into four. You'll easily be able
these to eat. to see them and avoid putting them in your mouth.
Remove the shrimp heads and put them into the water Cut the backs of the shrimp and open them out so they
with the shrimp shells and begin to heat up to a low lay flatter and look bigger. This makes them easier to
simmer. cook and is often called butterflying the shrimp.
Cut off the tops of the lemongrass and half the
remaining stalks and crush by whacking with a heavy Finishing the Soup
pestle or in a mortar. Also, cut off the oldest part of the When the stock is done simmering which will probably
galangal and whack that to crush it a bit too. Add the coincide with you finishing your prep work, add the
crushed lemongrass and galangal to the simmering sliced galangal, lemongrass, and kaffir lime leaf. Allow
prawn heads and shells. to simmer for a few minutes before adding in the
shrimp and mushrooms.