Hot and sour Prawn Soup (Tom Yum Goong)
| 2-5 | Prawns |
| 1 ½ Cup | Chicken stock |
| 5 slices | Galangal ginger |
| ¼ | Red onion, finely sliced |
| 1 Stalk | Lemongrass (white bit only) cut as you like (me, quite small) |
| 2 – 3 | Kaffir leaves, torn |
| 1 | Coriander root, ‘broken’ under a knife |
| 3 – 5 | Mushrooms, quartered |
| 1 | Cherry tomato, quartered |
| 5 – 7 | Coriander leaves (or zero if you are me) |
| 1 | Spring onion, roughly chopped |
| 1 – 2 | Saw coriander leaves |
| 1 – 3 | Bird’s eye chilli |
| Seasoning | |
| ½ Tab | Lime juice |
| 1 ½ tab | Fish sauce |
| 1Tsp | White sugar |
| 1 Tab | Chilli Paste |
| ½ Tab | Tamarind paste |
| ¼ Cup | Coconut milk |
- Bring chicken stock to a boil
- Add ginger, lemongrass, kaffir leaves, onion and coriander root bring to a boil and taste
- Add mushrooms, tomatoes, fish sauce, chilli paste, sugar, coconut milk and tamarind paste and taste. Adjust if required
- Just before removing from heat add the lime juice. Turn off heat and taste once more. Adjust as required and reheat quickly (if required)
NOTES:
Coriander root added to this dish by putting it under a knife and whacking the knife to flatten it and increase the surface area. The root should (not a disaster if its not) be pulled out so it needs to remain reasonably intact.