vrijdag 22 november 2013

Tom Yum Goong (Kopie)

1l chicken stock
18 raw king prawns, trimmed, shells on and deveined
1 lemongrass, slightly crushed
2-3 kaffir lime leaves
2cm galangal, sliced
2-3 bird's eyes chillies
1 tbsp nam prik pao
2-3 tbsp fish sauce
2-3 tsp sugar
2-3 tbsp lime juice
a small handful of coriander leaves, to serve

1. In a pot on a medium heat, put in the chicken stock and bring to a boil.

2. Put in slight smashed lemongrass, kaffir lime leaves, galangal, chilies into the stock and infuse for a few minutes.

3. Then, add in nam prik pao, fish sauce and lime juice. Add in the prawns and cook for 3 minutes or until the prawns turn pink.

4. Taste and adjust the saltiness, sourness, and spiciness if necessary.

5. Serve hot with some fresh coriander leaves.


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