Saturday, October 29, 2005

My Tom Yum Goong recipe

As well as being the title of Tony Jaa's new film, this is a delicious Thai hot and sour soup. Very good if you have a cold.
First pound together in a pestle and mortar: galangal or ginger, garlic, chilli paste (the kind with dried shrimps in) and lemon grass (not green stalky bits). Heat some goundnut or veg oil in a big saucepan, on a low heat, add the paste and chuck in some dried shrimps. Stir. Then add some tamarind water (to get this you soak tamarind in a bowl for half hr or so then put though sieve so pulp not used) and some fish sauce. Add some more water too. Turn up heat. Add lemon grass stalks, rounds of sliced galangal/ginger, kaffir lime leaves, quartered mushrooms and any other veg you wish (eg baby sweetcorn, carrots, celery). Then add some fresh skinned and de-veined prawns. Bring to boil, simmer for 5-10mins. Serve in bowls, squeeze in fresh lime juice and top with coriander and fresh chillies (sliced). You can also add slices of fish cake too if you wish. Yummy Tom Yum Goong.
Click here for the Import Food recipe

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