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Tom Yum Kung
A hot and sour soup, this recipe has been lovingly crafted by the School of Wok!
Recipe for Tom Yum Kung
8 raw tiger prawns whole
2 lemon grass stalks
4 pieces of galangal
4 cups of water
6 kaffir lime leaves
1-2 red bird eye chillies
1/2 cup of evaporated milk
3 cups of oyster mushrooms
1/4 cup of fresh lime juice
1/4 cup of Thai chilli paste
3 tablespoons of fish sauce
Start by peeling the prawns and place to one side along with the shells before deveining the prawns.
In a large saucepan, place the shells and the heads into the pan along with a oil before frying until the shells have begun to turn pink. Using a spoon, push down onto the heads of the prawns to remove their natural oil before adding water and leaving to simmer for 15-20 minutes.
With a slotted spoon, remove the shells from the saucepan.
Take the lemongrass and smash it before slicing into chunks and roughly tear the lime leaves. Take the galangal and slice into discs before slicing the chillies.
Add the prepared lemongrass, lime leaves, galangal and chillies and add them into the saucepan and leave to simmer for 5 minutes. Add the evaporated milk to the pan and bring the pan to the boil. Roughly tear the mushrooms before adding to the soup and cooking for 1-2 minutes.
Add in the chilli paste and fish sauce into the saucepan and stir the ingredients before adding the prepared prawns, allowing them to poach in the soup for around 30 seconds. When poaching the prawns, make sure the soup is not boiling so not to overcook the prawns.
Turn the heat to the saucepan off and allow the soup to cool for a few minutes before adding the lime juice. By adding the lime juice into a hot soup, the juice with curdle with the milk. Stir the lime juice before serving your soup.