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Thai Food Recipe For Hot And Sour Prawn Soup |
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(Tom Yum Goong)
(Courtesy of : http://sunsite.au.ac.th/thailand/Thai_food)
What you need:
- 500 g medium raw prawns
- 1 tablespoon oil
- 2 liters water
- 2 tablespoons Red Curry Paste or commercial paste
- 2 tablespoons tamarind pure'e
- 2 teaspoons turmeric
- 1 teaspoon chopped red chilies, optional
- 4 kaffir lime leaves, shredded
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 teaspoons soft brown sugar
- 1/4 cup fresh coriander leaves
Method of preparation
- Remove the prawn heads. Peel the prawns, leaving the tails intact. Using a sharp knife slit each prawn down the back and devein. Set the prawns aside. Heat the oil in a large pan.
- Add the prawn shells and heads to the pan and cook for 10 minutes over medium-high heat, tossing frequently, until shells and heads are deep orange.
- Add 1 cup of the water and the curry paste to pan. Boil for 5 minutes, until reduced slightly. Add remaining water and simmer for 20 minutes. Drain, reserving the stock. Discard heads and shells. Return stock to pan.
- Add the tamarind, turmeric, chilies and lime leaves to pan; bring to the boil and cook for 2 minutes. Add the prawns to the pan and cook for 5 minutes or until prawns turn pink. Add the fish sauce, lime juice and brown sugar to the pan; toss. Serve immediately, sprinkled with coriander leaves.
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