There’s nothing quite like a satisfying bowl of tom yum kung (also written as tom yam goong). This hot and sour shrimp soup is an explosion of flavour and is also said to have medicinal properties. Shrimps (kung) are an excellent source of protein and the vegetables pack in the vitamins. Chillies in the soup help to burn fat while lemongrass and lime both aid digestion and help to fight against colds. Treat yourself to a healthy serving of tom yum kung with this recipe from Chef Poomy at Thaikhun Thai street food restaurant. Add a side dish of jasmine rice and enjoy a taste of Thailand in your own home.
Tom yum kung recipe
Serves: 4-6 people
- 15 shrimps or tiger prawns
- 100g of mushroom
- 600g of chicken stock
- 1 tbsp chopped lemongrass
- 1 tbsp chopped galangal
- 3-4 kaffir lime leaves
- 3-4 fresh red chillies
- 5 tbsp fish sauce
- 4 tbsp Lime Juice
- 1 tbsp chilli oil
- 1 tbsp chopped coriander
- Clean the shrimp and remove the black thread (the intestine) from the shrimp by cutting it down the back.
- Slice the galangal and lemongrass into short 3cm pieces and pound it in a mortar to break out the flavours.
- Remove the stalk from the kaffir lime leaves and tear apart.
- Put the chicken stock in a pan and bring to the boil.
- When the water is boiling add the galangal, lemongrass, kaffir lime leaves and wait for it to come back to the boil.
- Add the shrimps and cook for 2 minutes.
- Break the chillies into a mortar and pound them for a few moments to a pulp then add to the soup.
- Add the fish sauce, lime juice and chilli oil to the soup.
- Turn off the heat and add the coriander leaves.
Bringing authentic Thai street food to the UK, a visit to a Thaikhun restaurant will revive happy memories of Thailand. Find out more here.
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