I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Saturday, 27 February 2016

Tom Yum Goong ต้มยำกุ้ง


Tom Yum Goong ต้มยำกุ้ง

Perhaps Thailand's most well known soup. It's spicy, extremely hot and sour. It's definitely too strong to be eaten on its own and is a dish to share. The soup is normally served in a hot pot with small individual serving bowls for you to help yourself. It's certainly not a starter.

In a large saucepan, put in
-1.2litres water (with 1 chicken stock cube) or 1.2litres chicken stock,
-2tsp tamarind purée,
-10-12 whole cherry tomatoes,
-2 sliced shallots,
-4-5cm sliced galangal,
-2 stalks lemongrass, thickly sliced,
-5 chillies (adjust according to your taste),
-a small bunch coriander,
-4-5 kaffir lime leaves,
-2 cloves crushed garlic,
-1tbsp chilli oil.
Bring up to the boil and leave to simmer for around 15 minutes. 

Add 250g thickly sliced mushrooms.
Leave to simmer for around 5 minutes or until the mushrooms are cooked through.

Add 350g prawns ( I used cooked prawns so they only needed to be warmed through but use raw prawns if you can)
As soon as the prawns are cooked. Turn the heat off.
Taste and adjust the seasoning. You will probably need lime juice and fish sauce.

Sprinkle over sliced spring onions and fresh coriander leaves.

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