Yorky
RIP 21/01/2024
- Joined
- 3 Oct 2016
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Spicy and sour soup with prawns and chicken.
Ingredients:
Method:
Boil the tom yam stock over a medi:um high heat. Add the green chilies, lemon grass, galangal, kaffir lime leaves, small onions and coriander root. Bring back to the boil and cook for 10 minutes.
Add the chicken breast pieces and cook for a further 10 minutes.
Add the button and shiitake mushrooms and cook for a further 5 minutes. Add the tomatoes and cook for a further 2 minutes.
Add the chili paste and cook for a further 2 minutes. Then add the lime juice, fish sauce and prawns and cook for 2 minutes or until the prawns are cooked.
Remove from the heat and stir in the chopped coriander and Thai parsley leaf. Garnish with the sliced red chili.
Serve immediately (one of only a few Thai dishes that are always served hot).
*1 Tom yam stock: Boil the discarded prawn shells and heads in a litre of water with a pinch of salt and 3 sliced red Thai chilies, for about 30 minutes. Sieve the liquid. (2 x tom yam stock cubes could be substituted if available mixed with 1 litre of boiling water).
*2 Chili paste: Blend together the following ingredients: 2 tsp Dried shrimp; 2 tsp Vegetable oil; 2 tsp Chili powder; 1 tsp Onion, finely chopped; 1 tsp Garlic, finely chopped; 1 tsp Tamarind juice; 1 tsp Sugar; 1 tsp Salt; 1 tsp Shrimp paste. Add a chopped red chili (optional) and mix.
Ingredients:
- 1 litre Tom Yam stock*1
- 10 Prik kee noo/bird's eye green chilies, slotted
- 2 Lemon grass stalks, sliced
- 6 slices Galangal
- 4 Kaffir lime leaves, torn
- 10 Small onions, whole (or shallots)
- 4 Coriander roots, crushed
- 250 gm Chicken breast, cubed (20mm)
- 100 gm Button mushrooms, halved
- 50 gm shiitake mushrooms, chopped
- 3 Firm tomatoes, quartered
- 1 tsp Chili paste*2
- 2 Limes, juiced
- 1 tblsp Fish sauce
- 10 Freshwater prawns, head and shell removed and deveined
- 2 Fresh red chilies, sliced
- 2 tblsp Fresh coriander leaf, chopped
- 2 tblsp Fresh Thai flat parsley leaf, chopped
Method:
Boil the tom yam stock over a medi:um high heat. Add the green chilies, lemon grass, galangal, kaffir lime leaves, small onions and coriander root. Bring back to the boil and cook for 10 minutes.
Add the chicken breast pieces and cook for a further 10 minutes.
Add the button and shiitake mushrooms and cook for a further 5 minutes. Add the tomatoes and cook for a further 2 minutes.
Add the chili paste and cook for a further 2 minutes. Then add the lime juice, fish sauce and prawns and cook for 2 minutes or until the prawns are cooked.
Remove from the heat and stir in the chopped coriander and Thai parsley leaf. Garnish with the sliced red chili.
Serve immediately (one of only a few Thai dishes that are always served hot).
*1 Tom yam stock: Boil the discarded prawn shells and heads in a litre of water with a pinch of salt and 3 sliced red Thai chilies, for about 30 minutes. Sieve the liquid. (2 x tom yam stock cubes could be substituted if available mixed with 1 litre of boiling water).
*2 Chili paste: Blend together the following ingredients: 2 tsp Dried shrimp; 2 tsp Vegetable oil; 2 tsp Chili powder; 1 tsp Onion, finely chopped; 1 tsp Garlic, finely chopped; 1 tsp Tamarind juice; 1 tsp Sugar; 1 tsp Salt; 1 tsp Shrimp paste. Add a chopped red chili (optional) and mix.
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