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Ingredients
- Serves 2-3 people
4 giant river prawns
946 ml water
2 stalks lemongrass
4 kaffir lime leaves
6 straw mushrooms
0.9 g salt
1 tbsp roasted chili jam
59 ml lime juice
59 ml fish sauce
1 tbsp bird's eye chilies
4 dried spur chilies
1 tbsp milk
Instructions
-
Cook the broth
- In a pot, pour 946ml water and bring it to a boil on medium heat.
- Put lemongrass, galangal, kaffir lime leaves and salt in the boiling water and cook until fragrant, about 10 minutes.
-
Add prawns and season
- Add river prawns and straw mushrooms, simmer for 2 minutes or until just cooked.
- Mix roasted chili jam, fish sauce, lime juice and milk. Stir to dissolve and simmer for 1 minute.
- Reduce heat and add the crushed bird's eye chilies and roasted dried spur chilies.
Plate and Serve!
Pour Tom Yum Goong into a serving bowl and serve warm.
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Ingredients
- Serves 2-3 people
-
4 giant river prawns
-
946 ml water
-
2 stalks lemongrass
-
4 kaffir lime leaves
-
6 straw mushrooms
-
0.9 g salt
-
1 tbsp roasted chili jam
-
59 ml lime juice
-
59 ml fish sauce
-
1 tbsp bird's eye chilies
-
4 dried spur chilies
-
1 tbsp milk
Nutrition
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