This is the last recipe I will share from my week in Thailand, but I really loved it. Tom Yam Ghoong soup is delicious, and a nice exotic soup for the winter months! It’s traditionally served clear, but this variation makes it creamy.
It’s packed with flavour and spice, if you made it with a few extra prawns and some flat bread you could make a meal of it! It’s easy too. It seems most Thai cooking takes only minutes, it’s the preparation (chopping, crushing etc) that takes time, however if you have a mandolin for quick slicing, all these meals can be made in minutes!
We spent an afternoon diving in Koh Chang and left from a village called Bang Bao. It’s an amazing fishing village where all the shops and restaurants are on stilts like a long wooden pier. We went for dinner there after diving and had squid which had just come in from a fishing boat 20 minutes before we ordered it… Amazing! This prawn soup would be a typical dish on the restaurant menus here also.
100g fresh prawns
1/3 cup mushrooms halved
1/3 cup tomato sliced
2 red chillies, lightly crushed
5 sliced galangal (if you can’t find this in your local asian shop, just leave it out)
1 stem lemongrass crushed
2-3 bulbs shallots crushed
2-3 kaffir lime leaves/bergamot torn
1 coriander roots crushed (use the leaves as a garnish on top)
2-3 tsp fish sauce
2-3 tsp lime juice
1/2 tsp salt
1 tsp red chilli paste
2 tbsp cows milk
3 cups fish/chicken stock
1. Boil the stock over a medium heat
2. Add herbs (lemongrass, galangal, kaffir lime leaves, coriander, shallot & chillies) until fragrant.
3. Add vegetables (tomato & mushroom) and cook until soft
4. Add fresh prawns and cook until done add salt
5. Turn off the heat and seasoning with lime juice, fish sauce, chilli paste and milk. Garnish with coriander leaves