Tom Yum Goong

Name: Tom Yum Goong
Yield: 2 servings
Cuisine: British
Ingredients: 1 shallot; 1 coriander root (pounded); 1 stalk lemon grass; 4 slices galangal (thin); 60 g straw mushrooms; 1 tomato (wedges); White prawns (no. depends on size); 1 Thai chilli (halved, length); Lime juice (fresh); 1 tbsp fish sauce; 1 tbsp sugar; 0.5 tbsp chilli paste

Stefan Nigam @cook_18488818

Authentic Thai recipe as taught by Chef Non at the Ginja Taste cooking school in Phuket

Stefan Nigam @cook_18488818

Authentic Thai recipe as taught by Chef Non at the Ginja Taste cooking school in Phuket

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Ingredients

2 servings

1shallot
1coriander root (pounded)
1 stalklemon grass
4 slicesgalangal (thin)
60 gstraw mushrooms
1tomato (wedges)
White prawns (no. depends on size)
1Thai chilli (halved, length)
Lime juice (fresh)
1 tbspfish sauce
1 tbspsugar
0.5 tbspchilli paste

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Steps

1

Heat chicken stock in pot.
2

Once simmering, add chilli paste, to taste.
3

At a low boil, add the shallots / onions. After a couple of minutes add coriander root, galangal, lemongrass, chilli and tomato.
4

Season to taste with fish sauce, sugar, salt and lime juice.
5

Add the prawn and mushrooms and boil until prawns are cooked.
6

Add Kaffir lime leaves and turn heat off soon after.